Brothy Noodle Bowl with Mushrooms and Chiles
by Alison Carroll
Yield: 2 servingsCook: 25 minutes
Ingredients
You have 4 of 19
produce
- ○6 oz.shiitake mushrooms(fresh, stems removed, thinly sliced)
- ○1 pieceginger(peeled, finely grated)
- ○1chile de árbol(dried, broken in half)
- ✓3 clovegarlic(smashed)
- ○1 pieceturmeric(fresh, peeled, finely grated)
- ○6shiitake mushrooms(dried)
- ✓1 clovegarlic(small)
- ○2radishes(thinly sliced)
- ○1 cupmixed herbs
- ○1/4 cupfermented vegetables
grain
- ○4 oz.rice vermicelli noodles
pantry staple
- ○1 Tbspwhite miso paste
- ○Kosher salt
- ✓2 tspsoy sauce(low-sodium)
- ○Kosher salt
- ✓2 Tbspolive oil(extra-virgin)
- ○toasted sesame seeds
- ○hot sauce
- ○1/2 oz.kombu(dried)
- ✓toasted sesame oil
Instructions
- Combine mushrooms, ginger, chile, garlic, kombu, turmeric, and 4½ cups water in a medium saucepan. Bring to a simmer over medium-high heat, cover, then reduce heat to very low and cook 25 minutes to infuse broth. Strain dashi through a fine-mesh sieve into a large bowl; discard solids. Wipe out pot, pour dashi back in, and bring to a simmer.
- Mix miso paste and 1 Tbsp. broth with a spoon or fork in a small bowl to loosen miso. Stir miso mixture and soy sauce into broth; season with salt. Keep hot.
- Heat olive oil in a medium skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, about 5 minutes. Remove pan from heat, grate garlic over mushrooms, and stir to combine (garlic will cook in residual heat of mushrooms). Season with salt.
- Drop vermicelli into very hot dashi broth. Cover and let sit 3 minutes (or cook according to package directions).
- Divide noodles and dashi between bowls. Top with mushrooms, radishes, herbs, fermented vegetables, and sesame seeds. Drizzle with hot sauce and sesame oil before serving.
My notes
Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.