Asian Style Noodle Soup

This soup has many "fathers".

It is a combination of a Chinese, Japanese and Vietnamese Soup. I mixed a lot of ingredients and created a very tasty soup for a cold afternoon.

The base was the leftover chicken stock from my fridge. With Miso paste and Peanut butter it became a creamy soup.
I bought a bit of roasted pork from the deli section and some fresh seasoned sausage meat.
The sausage meat was cooked Soboro style, like the Japanese way to make a fine crumb of minced beef. Use 4 wooden chopsticks and a bit of elbow grease.
I cooked a soft boiled egg and later in the same water blanched some sugar snap peas for 30 seconds.
One of the main components was a box of Shimeji mushrooms. The other were to types of noodles.

Ingredients for 2:
750 ml chicken stock
1 tbsp white Miso paste
1 tbsp chunky peanut butter
3 tbsp shoyu (soy sauce)
2 tbsp black Chinese vinegar
1 bag DON DON noodles (fine egg noodles)
1 bag UDON noodles (thick Japanese wheat noodles)
150 g sausauge meat
2 spring onions
4 slices pork roast
1 egg soft boiled
180 g sugar snap peas
1 box shimeji mushrooms
1 tsp white and black toasted sesame seeds

Make the Soboro first and add the white part of the spring onions to the pot to soften up.
Clean the pot.
Cook the egg and later blanche the peas for 30 seconds in the same water. Cool it down and slice into strips.
Cut the mushrooms off the stem.
Cook the noodles seperately due to their different cooking times.
Drench the Udon in some shoyu and the DON DON in some black vinegar and put in the soup bowl.
Put the strips of peas and cut up greens of the onion in. Set the pork roast on the side.
Heat up the chicken stock and add Miso and peanut butter using a fine sieve.
Heat up the mushrooms and reheat the meat in the soup.
Pour over the noodles and finish with the egg.