Tantanmen

In a bowl, mix together the sesame paste and miso. Add the soy sauce, the rice vinegar, and the chili oil. Mix together, and set aside.

Cut up mushrooms into large strips. Start cooking them in your pot in the water/sake with the lid on to steam them. Add seasonings. Once they've wilted and released a bunch of water, uncover and boil off water. Once most of the water is gone, add oil and sear real good. Turn off stove, remove mushrooms from pot, but leave any fond that's formed on the pot.

Add the tare to your pot, and turn heat to medium. Slowly stir in your stock/broth. Then, gradually add the soy milk. Taste, and adjust salt — you want it to be just a little too salty, as it'll taste less salty once you add the noodles. Once it tastes good, turn off heat and cover.

Prepare your noodles according to the package's instructions. Drain, put in bowls, and then pour the soup broth over. Put the mushrooms on top and serve!