1 tablespoon vegetable oil

8 ounces shiitake mushrooms, stemmed and sliced thin

¼ cup mirin

3 tablespoons rice vinegar

3 tablespoons soy sauce

2 garlic cloves, smashed and peeled

1 (1-inch) piece ginger, peeled, halved, and smashed

½ ounce dried shiitake mushrooms, rinsed and minced

1 teaspoon toasted sesame oil

1 teaspoon Asian chili-garlic sauce

1 pound mustard greens, stemmed and cut into 2-inch

pieces

Table salt for cooking noodles and greens

1 pound fresh udon noodles

1. Heat vegetable oil in Dutch oven over medium-high

   heat until shimmering. Add fresh mushrooms and cook,

   stirring occasionally, until softened and lightly browned,

   about 5 minutes. Stir in 2 cups water, mirin, vinegar,

   soy sauce, garlic, ginger, dried mushrooms, sesame oil,

   and chili-garlic sauce and bring to simmer. Reduce heat

   to medium-low and simmer until liquid has reduced by

   half, 8 to 10 minutes. Off heat, discard garlic and ginger

   and cover pot to keep warm.

2. Meanwhile, bring 4 quarts water to boil in large pot.

Add mustard greens and 1 tablespoon salt and cook until

greens are nearly tender, about 5 minutes. Add noodles

and cook until greens and noodles are tender, about 2

minutes. Reserve ⅓ cup cooking water, drain noodles

and greens, and return them to pot. Add sauce and

reserved cooking water and toss to combine. Cook over

medium-low heat, tossing constantly, until sauce clings

to noodles, about 1 minute. Season with salt and pepper

to taste, and serve.