- 6 dried shiitake mushrooms
- 1 1″ piece ginger, peeled, finely grated
- 1 dried chile de árbol, broken in half
- 3 garlic cloves, smashed
- ½ oz. dried kombu (about ½ sheet)
- ½ tsp. ground turmeric or 1″ piece fresh turmeric, peeled, finely grated
- 1 Tbsp. white miso paste
- 2 tsp. low-sodium soy sauce
- Kosher salt
- 2 Tbsp. extra-virgin olive oil
- 6 oz. fresh shiitake mushrooms, stems removed, thinly sliced
- 1 small garlic clove
- Kosher salt
- 4 oz. rice vermicelli noodles
- 2 radishes, thinly sliced
- 1 cup mixed herbs, such as shiso, Thai basil, cilantro, and/or mint
- ¼ cup fermented vegetables, such as kimchi
- Toasted sesame seeds, hot sauce, and toasted sesame oil (for serving)
- 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.
- Do Ahead: Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.
Noodles and Assembly
- 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.
Recipe by Alison CarrollReviews Section