Brothy Noodle Bowl with Mushrooms and Chiles

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. 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. 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. 3.

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

4. 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. 5.

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

   3 min

6. 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