Cook noodles until just tender. Drain and reserve some pasta water.

Heat oil in medium-size frying pan over medium heat. Add shallots and fry slowly, stirring often, until deep golden brown (about six to eight minutes). Remove with a slotted spoon onto paper towels.

Reserve the oil.

Heat two tablespoons Earth Balance and two tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer — don’t crowd. Let them sear undisturbed for two to three minutes before flipping.

Sprinkle a pinch of salt and add a splash of soy sauce to deglaze. Remove and set aside.

In the same pan (no need to clean), lower the heat. Add four tablespoons Earth Balance and the miso paste. Stir until the miso melts into the “butter”.

Add soy sauce, mirin, sugar, and pasta water. Whisk until smooth and glossy.

Toss noodles directly into the miso sauce. Add a splash of shallot oil and a dash of black pepper. Toss to coat until creamy.

Plate the noodles. Top with seared mushrooms. Finish with crispy shallots, sliced scallions (on an angle), and sesame seeds. Garnish with enoki mushrooms and edible flowers if desired.