Brothy Noodle Bowl With Mushrooms And Chiles Recipes

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BROTHY NOODLE BOWL WITH MUSHROOMS AND CHILES



Brothy Noodle Bowl with Mushrooms and Chiles image

Feel free to swap out the vermicelli for a different noodle-this recipe is designed to be customizable.

Provided by Alison Carroll

Categories     Bon Appétit     Soup/Stew     Noodle     Mushroom     Ginger     Garlic     Sesame Oil     Radish     Herb     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian     Vegan     Dinner

Yield 4 servings

Number Of Ingredients 20

For the dashi:
6 dried shiitake mushrooms
1 (1") piece ginger, peeled, finely grated
1 dried chile de árbol, broken in half
3 garlic cloves, smashed
1/2 oz. dried kombu (about 1/2 sheet)
1/2 tsp. ground turmeric or 1" piece turmeric, peeled, finely grated
1 Tbsp. white miso
2 tsp. soy sauce
Kosher salt
For the noodles and assembly:
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, trimmed, thinly sliced
1 cup mixed herbs (such as shiso, Thai basil, cilantro, and/or mint)
1/4 cup fermented vegetables (such as kimchi)
Toasted sesame seeds, hot sauce, and toasted sesame oil (for serving)

Steps:

  • For the dashi:
  • 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.
  • 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.
  • Do Ahead: Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.
  • For the noodles and assembly:
  • 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.
  • Drop noodles into very hot dashi. Cover pan and let sit 3 minutes.
  • Divide noodles and dashi among bowls. Top with mushrooms, radishes, herbs, fermented vegetables, and sesame seeds; drizzle with hot sauce and sesame oil.

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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.
  • 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.

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