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Brothy Noodle Bowl with Mushrooms and Chiles

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  • 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)

Recipe Preparation


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  • 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

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