Brothy Noodle Bowl With Mushrooms And Chiles Food
BROTHY NOODLE BOWL WITH MUSHROOMS AND CHILES
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
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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