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["Preheat oven to 425u00b0F.", "", "Wipe fresh mushrooms clean with damp cloth or paper towel. Cut stems from shiitakes and separate bunshimeiji mushrooms from clusters. Reserve stems, rinse and trim away any soil. Cut ginger in thin slices. Peel and crush garlic cloves. Cut an ""x"" in shiitake caps about 1/4"" deep.", "", "Roughly chop onions and carrots into 1/2"" pieces. Cut root and dark green from leeks. Cut whites and pale greens in half lengthwise, rinse thoroughly. Cut leeks lengthwise in quarters. In large pot, sweat onion until starts to clarify. Add leeks and sweat till soft. Add the other aromatics, fresh mushroom stems and dried mushrooms, with 1L water. Bring to boil and simmer for 30 min.", "", "Heat sesame oil in pan till shimmering. In small batches, saute shiitake caps until they develop color, then saute bunshimeiji mushrooms until tender. Give mushrooms space to allow steam to escape and color to develop. As each batch is done, salt lightly while still warm and reserve.", "", "Cut roots from scallions, then cut away the dark green and cut the white and pale green sections in half across. Cut each section in", "half lengthwise and then cut each half in very, very thin slices lengthwise. Take the fine slices of green onion and soak them in cold water, squeezing them to promote curling. Allow the leeks to soak for about 30 minutes, then drain and reserve.", "", "Clean romanesco head and cut each ""point"" into quarters, lengthwise. Toss lightly in the sesame oil and roast in oven until edges start to brown, about 6 minutes.", "", "Simmer stock for 30 minutes, remove from heat, add 1Tbsp of lapsang souchong and steep for 2 minutes, then strain stock and reserve. Discard solids. Season stock to taste with soy sauce and sesame oil, stirring well.", "", "To serve, add one shiitake cap, a few bunshimeiji mushrooms, and a few pieces of romanesco to bowls. Bring stock to simmer, and then pour to fill bowls. Float some scallions tendrils on top for garn"]
