Cook noodles according to package directions; drain and toss in a small amount of sesame oil, set aside till ready to use.
In a large pot over medium heat. Add the oil, garlic and ginger and cook until fragrant, about 1 minute. Add Dandy® Celery and mushrooms, and yuzu koshu if using and miso paste, cook for another 2 minutes. Add mirin, soy sauce and stock, bring to a rolling boil.
To serve, place noodles into a serving bowl, top with vegetables you have chosen, shredded chicken scallions and tofu.
Carefully ladle the boiling soup over the noodles. Drizzle each bowl with toasted sesame oil and have other ingredients available to customize your bowl.
Thank you for this flavorful recipe, Chef Todd!