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Mushroom Stock

Good for miso or for cooking buckwheat noodles in. I almost never follow this recipe, though.

1 liter jar nearly full of water (~600g)
dried mushrooms, shiitake usually, shredded. matsutaki if you can find some (5 to 6g or so)
1T rice wine vinegar
1/8t soy sauce (miso, later, provides more salt)
dried seaweed (2g or so)
optional, dried octopus or bonito flakes (not more than 2g)

The mushrooms probably need a bit of a boil to extract the flavor? Really need to do some taste tests on just simmer versus a longer boil. Too much octopus can be a problem, especially if it's not just octopus and includes milk or sugar.

Other good additions are dried onion (sweet), pomegranate peel and rind (bitter), etc.

Buckwheat Noodles

This ideally needs a pan wide enough to fit the noodles. Or go full Procrustes and break the noodles for a smaller pot.

buckwheat noodles
enough mushroom stock to just submerge the noodles

Sauce:

sesame seeds
fresh ginger cut very fine
garlic clove, minced
rice wine vinegar (or white wine vinegar)
some chives
not much soy sauce

Start the sauce soaking to cut the edge off the ginger and garlic.

Add noodles to pan, cover with mushroom stock until just submerged. Add water if there is not enough stock.

Bring stock to boil (to 180F probably suffices), stirring the noodles sometimes especially if they look to escape from the stock or to stick to the pan. Another option would be to first soak the noodles for a while, to save on energy costs.

At boil pull the pot off the heat, cover, and wait a few minutes. The starch can either be rinsed off, or consumed with the noodles and sauce.

Miso Soup

Break up some miso paste in the mushroom stock, add fresh grated ginger, simmer a bit and ensure all the paste got broken up. Without ginger you may need a little bit of sugar from somewhere to help tame the salt.