Shiitake Mushroom Ramen

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the shiitakes and cook, tossing, 5-6 minutes, until soft and golden brown. Set aside.

In the same pan, heat 1/2 tablespoon olive oil over medium heat. Add the leek to the pan and cook, tossing, 4-5 minutes, until softened. Add the porcini powder, scallion whites, ginger, and garlic to the pot and cook, stirring, another 30 seconds. Season with salt and pepper.

Add 5 cups water, soy sauce, and stock concentrates to the pot and bring to a simmer for 10 minutes. Taste and season with salt, if necessary.

Meanwhile, add the udon to the boiling water and cook 9-10 minutes, until al dente. Drain and divide between two bowls.