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1
In small pot, combine water, shiitake mushrooms and kombu.
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2
Bring to boil and press down on mushrooms and kombu so they stay submerged.
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3
Reduce heat and simmer 20 minutes.
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4
Scoop out and discard solids and stir in tamari, mirin and maple syrup.
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5
Simmer 5 minutes longer, remove from heat and set aside.
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6
Cook noodles according to directions on package.
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7
Drain and set aside.
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8
In small skillet, toast sesame seeds until lightly browned and fragrant.
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9
Remove from heat, transfer to mortar and add sea salt.
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10
Grind with pestle until seeds are half broken and mixture is well blended.
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11
Set aside.
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12
Cut stems out of collard greens and stack leaves so theyre all facing the same direction.
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13
Roll from one side to the other to form a log and cut crosswise into 1/4-inch ribbons.
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14
Heat large cast iron skillet over medium-high heat and add olive oil.
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15
Visually divide skillet into five pie slices and place one vegetable in each areacollard greens, onion, carrot, daikon and maitake mushrooms.
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16
Saute 2 minutes pushing ingredients gently with a wooden spoon so that they dont stick but stay roughly in their defined area.
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17
Add water and simmer vegetables until collards are wilted (about 1 minute longer).
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18
Push ingredients closer to edge of pan and transfer cooked noodles to center of skillet.
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19
Reheat shiitake-kombu stock and pour over noodles and vegetables.
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20
Sprinkle with sesame blend and serve.
