Brothy Noodle Bowl with Mushrooms and Chiles
Ingredients
Dashi
-
6
pieces
dried shiitake mushrooms
-
1
piece
ginger, peeled, finely grated
-
1
piece
dried chile de árbol, broken in half
-
3
cloves
garlic
-
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
-
to taste
Kosher salt
Noodles and Assembly
-
2
Tbsp.
extra-virgin olive oil
-
6
oz.
fresh shiitake mushrooms, stems removed, thinly sliced
-
1
small clove
garlic
-
to taste
Kosher salt
-
4
oz.
rice vermicelli noodles
-
2
pieces
radishes, thinly sliced
-
1
cup
mixed herbs (shiso, Thai basil, cilantro, and/or mint)
-
¼
cup
fermented vegetables (such as kimchi)
-
to taste
Toasted sesame seeds
-
to taste
hot sauce
-
to taste
toasted sesame oil
Instructions
- Combine mushrooms, ginger, chile, garlic, kombu, turmeric, and water in a saucepan and simmer for 25 minutes to create the broth. Strain and discard solids.
- Mix miso paste with some broth to loosen it, then stir into the broth along with soy sauce and season with salt.
- Prepare the dashi up to 2 days in advance and refrigerate.
- Heat olive oil in a skillet and cook the fresh mushrooms until golden brown. Add grated garlic and season with salt.
- Cook the rice vermicelli noodles in the hot dashi broth according to package directions.
- Serve the noodles and dashi in bowls, topped with mushrooms, radishes, herbs, fermented vegetables, and sesame seeds. Drizzle with hot sauce and sesame oil.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
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