Mince the garlic and ginger. Dice the shiitake mushrooms. In a small bowl, combine the Worcestershire sauce, mirin, light soy sauce, dark soy sauce, and cooking wine, if using.

Preheat a large sauté pan over medium heat until it feels warm. Add the oil, garlic, and ginger, and sauté for 10 seconds.

Add the ground meat and turn the heat up to medium-high. Use a wooden spoon to break it into small bits. Cook until the meat is lightly golden brown and crumbly, about 10 minutes.

Season with salt and add the shiitake mushrooms. Sauté for 3–4 minutes, or until the mushrooms soften and release their moisture.

Pour in the sauce mixture and sauté for another 1–2 minutes. Turn off the heat.

Transfer the meat mixture to a large bowl and let it cool to room temperature. Once cooled, taste and adjust with more salt if needed. The meat should taste slightly salty so it balances well with the plain boiled soba noodles.

Using the same pan, add 1.5 tablespoons of oil. Preheat over medium heat until hot.

Whisk the eggs, then pour them into the pan. Use chopsticks or a spatula to gently stir in one direction until softly scrambled. Transfer to a plate and let cool.

Cook the soba noodles according to the package instructions. Rinse under cold water to remove excess starch, then drain well and shake off extra moisture.

Transfer to a large plate, drizzle with a little oil, and toss gently to keep the noodles from sticking.

In a large measuring cup with a spout, add the soy sauce, rice vinegar, maple syrup, and grated ginger. Stir, then add the miso paste. Use the liquid in the cup to help dissolve the miso.

Slowly drizzle in the sesame oil and avocado oil while whisking to emulsify the dressing.

In a large salad bowl, add the soba noodles, ground meat, scrambled eggs, tomatoes, cucumbers, and lettuce.

Start with about ⅓ cup of the miso ginger dressing, toss well, then taste and add more as needed. You may not need the full amount.

Garnish with toasted black sesame seeds. Serve at room temperature or slightly chilled.