Heat a heavy cast iron over high heat. Place the trimmed cauliflower florets in the, start to char the cauliflower, turn when it has reached a dark color, once both sides have been chard, reduce the heat and add the olive oil, toss to coat, and cook for another 2 minutes. Place the cauliflower in a bowl, season with the mushroom seasoning, set aside.

Heat a pan over medium-low heat, place 3Tbsp of Olive oil in the pan, add the minced garlic and ginger to the oil. Cooking and stirring, keep the garlic and ginger moving until it becomes light brown, the slower it cooks the more it will flavor the oil, and it also creates a great texture that is crisp, yet a nice chew at the same time. Add the sliced shiitake mushrooms to the garlic-ginger oil mixture, continue stirring and toasting the shiitake mushrooms.

This is the part of the recipe that allows you to adjust to your favorite flavors, here is what I used:

Add the yellow miso to the oil mixture and lightly cook the miso for 2 minutes. Add the rice wine vinegar, plum wine vinegar, soy sauce, maple syrup, chili flakes, and the Togarashi seasoning. The liquids will start to reduce and the sauce will start to emulsify at this point.

Cook noodles in seasoned boiling water. Depending on the type of noodle you are using, it’s best to follow the directions on the package. Make sure to undercook the noodles just a little because we are going to finish cooking them with the sauce.

When the noodles are about 2 minutes from being cooked, start to heat the sauce over medium-high heat. Place the noodles directly from the water into the sauce, continue to cook adding the cauliflower, and chopped scallions. The noodles should be evenly coated with sauce. Just before serving I like to add another dash of the Togarashai and Sesame oil to the noodles. The sesame oil adds a nice nutty flavor.

Once plated garnish with the chopped roasted peanuts.