Brothy noodle bowl with mushrooms and chiles recipe

Ingredients for Brothy noodle bowl with mushrooms and chiles

• 6 dried shiitake mushrooms

• 25 g piece ginger, peeled, finely grated

• 1 dried chile de árbol, broken in half

• 3 garlic cloves, smashed

• 15 g dried kombu (about 1/2 sheet)

• 1/2 tsp ground turmeric or 25 g piece turmeric, peeled, finely grated

• 15 ml white miso

• 10 ml soy sauce

• kosher salt

• 30 ml extra-virgin olive oil

• 170 g fresh shiitake mushrooms, stems removed, thinly sliced

• 1 small garlic clove

• kosher salt

• 115 g rice vermicelli noodles

• 2 radishes, trimmed, thinly sliced

• 240 ml mixed herbs (such as shiso, Thai basil, coriander, and/or mint)

• 60 ml fermented vegetables (such as kimchi)

• toasted sesame seeds

• hot sauce

• toasted sesame oil (for serving)

How to make Brothy noodle bowl with mushrooms and chiles

1. Bring the mushrooms, ginger, chilli, garlic, kombu, turmeric, and 1.1 litres of water to a simmer in a medium saucepan over medium-high heat. Cover the pan, reduce the heat to very low, and gently simmer for 25 minutes to allow the aromatics to infuse and flavour the water.

2. Strain the dashi through a fine-mesh sieve into a large bowl and discard the solids. Wipe out the saucepan and pour the dashi back in. Return to a simmer.

3. In a small bowl, mix the miso with 15 ml of dashi, then stir this mixture into the dashi in the pan along with the soy sauce. Season with salt to taste. Keep the dashi hot if using immediately.

4. Do Ahead: The dashi can be made up to 2 days in advance. Allow it to cool, then transfer to an airtight container and chill in the fridge.

5. Heat the olive oil in a medium frying pan over medium-high heat. Cook the mushrooms, stirring occasionally, until golden brown and beginning to crisp, about 5 minutes.

6. Remove from heat, finely grate the garlic over the mushrooms, and mix well (the garlic will cook in the residual heat of the mushrooms). Season with salt.

7. Drop the noodles into the very hot dashi. Cover the pan and let sit for 3 minutes.

8. Divide the noodles and dashi among serving bowls. Top with the mushrooms, radishes, herbs, fermented vegetables, and sesame seeds; drizzle with hot sauce and sesame oil.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.