Preheat the oven to 200 degrees C (400 degrees F). Slice the Hamburger Bun (3) into large cubes.
Toss them with the Canola Oil (4 tablespoon), 2/3 of the Dried Mixed Herbs (3/4 teaspoon), Ground Sichuan Pepper (1/4 teaspoon), Sea Salt (to taste) and Ground Black Pepper (to taste).
Toast them in the 200 degrees C (400 degrees F) oven for 15-20 minutes.
While the bread is toasting, thinly slice the Shiitake Mushroom (3) and Spanish Chorizo (1). Bring the Water (1/2 cup) to a boil and add the miso paste and Kombu (1/2 teaspoon) till it dissolves. Set aside and allow it to cool down.
Sear the chorizo in the pan over medium high heat with a small bit of oil to extract its juices. When nice and charred remove the chorizo and place in a bowl.
In the same pan, toss in the shiitake mushrooms to deglaze the pan. Allow the mushrooms to sear and golden before adding to the bowl with sausage.
When the bread cubes are toasted, combine them with the chorizo, mushrooms, Furikake (1 teaspoon), Shallot (1), Garlic (1 clove), Crushed Red Pepper Flakes (to taste), and the remaining mixed herbs in a large bowl. Turn the oven down to 180 degrees C (350 degrees F).
Beat the Egg (1). Then add a bit of the Miso Paste (1 1/2 teaspoon). If the broth is still a bit hot, temper the egg by mixing a small amount of broth with the beaten egg before fully combining the two together.
Pour the liquid into the bread mixture and allow it to soak up the juices for 20 minutes in a greased baking pan.
Cover the baking dish with foil and bake at 180 degrees C (350 degrees F) for 20 minutes.
Remove foil and bake at 200 degrees C (400 degrees F) for 7 minutes. Watch it and don't let it burn! You just want to crisp up the top.