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.
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