Brothy Noodle Bowl with Mushrooms and Chiles

• portions: 2 servings

Ingrédients

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)

Instructions

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.

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.

Notes

Different noodle that could absorb the broth would be better