Your choice of mushrooms (shiitake, straw mushrooms, enoki, etc.)
10 cm, thinly sliced
Green onions or scallions
Chicken soup stock granules
Coarsely ground black pepper
Combine the bread flour, cake flour, and salt, and add the water in 2-3 batches. Since the noodles will be soft, gather the dough together with the tips of your fingers, and when it comes together, knead until smooth.
Wrap in plastic wrap, then let sit for about an hour. Dust work surface with flour, then roll dough into a 20 x 40 cm rectangle. Dust the dough with flour, then cut into desired widths.
To prepare the soup: Make the stock by rehydrating the shrimp in a pot heated with water. Add the mushrooms and Japanese leeks, and season with chicken soup stock granules, fish sauce, salt, and black pepper to taste.
Boil a generous amount of water, place the noodles from Step 2 into the pot and boil for 2-3 minutes. When the noodles start to rise, drain and transfer to serving bowls.
Fill bowls with soup from Step 3, garnish with green onions, drizzle in some sesame oil, then serve.