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1
Scrub mushrooms under cold running water to remove excess grit. Place in a large bowl and cover with 2 1/2 cups boiling water. Let rest for 30 minutes (see note). When hydrated, squeeze out excess liquid and snip off stems and discard. Rinse under cold running water again, then transfer to a small bowl. Add sugar, 1 teaspoon vegetable oil, and 1 teaspoon cornstarch and toss to combine. Let rest for 15 minutes.
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2
Strain reserved mushroom soaking liquid through a fine mesh strainer into a medium pot. Add marinated mushrooms. Bring to a simmer over medium heat and simmer gently for 20 minutes. Strain and reserve mushrooms. Transfer simmering liquid to a large pot.
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3
While mushrooms simmer, combine, chicken, wine, 1/2 teaspoon salt, pepper, remaining vegetable oil, and remaining 1/2 teaspoon cornstarch and toss. Set aside.
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4
Cook noodles in a large pot of boiling salted water for 30 seconds. Drain and rinse under cold water until chilled.
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5
Add chicken stock to large pot with mushroom broth and bring to a boil. Season to taste with salt. Add chicken and cook, stirring, until just cooked through.
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6
To serve, divide noodles between four bowls. Divide broth evenly between them. Top with chicken, shiitake mushrooms, and sliced scallions. Drizzle with sesame oil and serve.
