Brothy Noodle Bowl with Mushrooms and Chiles

A warming Asian-inspired noodle soup featuring both dried and fresh shiitake mushrooms, aromatic herbs, and a flavorful dashi broth infused with kombu, chile, and turmeric. Topped with crispy mushrooms and fresh herbs for a satisfying meal.

4 servings

50 min

Published October 4, 2025

Ingredients

•6 whole dried shiitake mushrooms
•1 piece ginger
•1 whole dried chile de árbol
•3 cloves garlic
•½ oz dried kombu
•½ tsp turmeric
•1 Tbsp white miso
•2 tsp soy sauce
•to taste Kosher salt
•2 Tbsp extra-virgin olive oil
•6 oz fresh shiitake mushrooms
•1 clove garlic
•to taste Kosher salt
•4 oz rice vermicelli noodles
•2 whole radishes
•1 cup mixed herbs
•¼ cup fermented vegetables
•1 Tbsp toasted sesame seeds
•to taste hot sauce
•1 tsp toasted sesame oil

Cooking Instructions

1.
Bring mushrooms, ginger, chile, garlic, kombu, turmeric, and 4 1/2 cups water to a simmer in a medium saucepan over medium-high heat. Cover, reduce heat to very low, and gently simmer 25 minutes to allow aromatics to infuse and flavor the water. Strain dashi through a fine-mesh sieve into a large bowl; discard solids. Wipe out saucepan and pour dashi back in. Return to a simmer.
30 min
2.
Mix miso and 1 Tbsp. dashi in a small bowl, then stir into dashi in pan along with soy sauce; season with salt. Keep dashi hot if using right away.
5 min
3.
Do Ahead: Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.
4.
Heat olive oil in a medium skillet over medium-high. Cook mushrooms, stirring occasionally, until golden brown and beginning to crisp, about 5 minutes. Remove from heat, finely grate garlic over mushrooms, and mix well (garlic will cook in residual heat of mushrooms). Season with salt.
7 min
5.
Drop noodles into very hot dashi. Cover pan and let sit 3 minutes.
3 min
6.
Divide noodles and dashi among bowls. Top with mushrooms, radishes, herbs, fermented vegetables, and sesame seeds; drizzle with hot sauce and sesame oil.
5 min

Ingredients

•6 whole dried shiitake mushrooms

•1 piece ginger

•1 whole dried chile de árbol

•3 cloves garlic

•½ oz dried kombu

•½ tsp turmeric

•1 Tbsp white miso

•2 tsp soy sauce

•to taste Kosher salt

•2 Tbsp extra-virgin olive oil

•6 oz fresh shiitake mushrooms

•1 clove garlic

•to taste Kosher salt

•4 oz rice vermicelli noodles

•2 whole radishes

•1 cup mixed herbs

•¼ cup fermented vegetables

•1 Tbsp toasted sesame seeds

•to taste hot sauce

•1 tsp toasted sesame oil

Cooking Instructions

Bring mushrooms, ginger, chile, garlic, kombu, turmeric, and 4 1/2 cups water to a simmer in a medium saucepan over medium-high heat. Cover, reduce heat to very low, and gently simmer 25 minutes to allow aromatics to infuse and flavor the water. Strain dashi through a fine-mesh sieve into a large bowl; discard solids. Wipe out saucepan and pour dashi back in. Return to a simmer.

30 min

Mix miso and 1 Tbsp. dashi in a small bowl, then stir into dashi in pan along with soy sauce; season with salt. Keep dashi hot if using right away.

5 min

Do Ahead: Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.

Heat olive oil in a medium skillet over medium-high. Cook mushrooms, stirring occasionally, until golden brown and beginning to crisp, about 5 minutes. Remove from heat, finely grate garlic over mushrooms, and mix well (garlic will cook in residual heat of mushrooms). Season with salt.

7 min

Drop noodles into very hot dashi. Cover pan and let sit 3 minutes.

3 min

Divide noodles and dashi among bowls. Top with mushrooms, radishes, herbs, fermented vegetables, and sesame seeds; drizzle with hot sauce and sesame oil.

5 min