Recipe courtesy Melanie Franks: INGREDIENTS: 1500g water 5g Kombu 50g dried mushrooms, rehydrated in water overnight 30g ginger, charred 100g carrot, charred 100g cabbage, charred 4 cloves roasted garlic 50g Puerh tea 20g soy sauce 20g red wine vinegar Salt to taste 1. Put water and kombu into a pot and bring the mixture up to 175˙F. 2. Remove kombu from the water. 3. Add charred vegetables, roasted garlic, and rehydrated mushrooms to water and simmer for 30 minutes and remove from heat. 4. While the broth is still hot add the Pu-erh tea and steep for 10 minutes. 5. Strain broth and add soy sauce, red wine vinegar, and salt. 6. Serve broth with noodle, sautéed mushrooms, poached egg, and seasonal vegetables.