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1.
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Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.
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Bring the water almost to a boil and then turn down the heat to maintain a simmer.
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Cook for 5 minutes.
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2.
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Remove the pot from the heat and let the stock stand for 3 minutes.
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Strain the stock through a fine-mesh strainer and set the stock aside.
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3.
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Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.
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Add the sliced cremini mushrooms and cook for about 20 seconds.
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Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.
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4.
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Pour the mushroom stock through a fine-mesh strainer held directly over the pan.
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(Discard the solids left in the strainer.)
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Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.
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5.
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Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl.
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Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.
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6.
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Turn off the heat, then ladle the broth over the noodles in each bowl.
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Garnish with fresh cilantro leaves and serve immediately.
