Wagyu Beef: Cut the meat into thin slices and let it come to room temperature.
Cook the pasta in salted water according to the package instructions. Quench and drain. Let the broth heat up, stir in the miso and soy cuisine. Clean and slice the mushrooms. Wash and clean the spring onions and cut diagonally into thin rings. Add both to the broth, let it steep for five minutes and season with soy sauce and a pinch of sugar.
Finally add the noodles. Add the meat. Divide between bowls and serve garnished with the remaining spring onions, the cress and drizzled with sesame oil.
