Follow the package "Stove Top" cooking instructions.

Heat a second pot of water to boiling and add shoyu flavor packet and dried shiitake mushrooms

Rinse or wipe the dirt away with a clean towel from all the mushrooms and set aside on a paper towel to drain

Cut the trumpet mushrooms lengthwise and score the white flesh with a sharp knife

Heat the sesame oil and vegetable oil in the non stick pan over medium high heat

Lay Trumpet mushrooms in the pan cut side down.

Cook the cut side of trumpet mushroom until toasty brown. About 3 minutes. Flip the mushrooms over and cook the other side additional 3 minutes. Season with salt and pepper and remove from heat

Once noodles are cooked and rinsed, add them to a pot of boiling broth

Stir the noodles into the broth and season with salt and pepper

Pour mixture into a large soup bowl

Serve with green onions, pea shoots, mint, basil

Add sriracha and hoisin sauce to taste