Brothy Noodle Bowl with Mushrooms and Chiles

Name: Brothy Noodle Bowl with Mushrooms and Chiles
Yield: 4 servings
Ingredients: 1 6 dried shiitake mushrooms; 1 1 (1") piece ginger, peeled, finely grated; 1 1 dried chile de árbol, broken in half; 1 3 garlic cloves, smashed; 1 1/2 oz. dried kombu (about 1/2 sheet); 1 1/2 tsp. ground turmeric or 1" piece turmeric, peeled, finely grated; 1 1 Tbsp. white miso; 1 2 tsp. soy sauce; 1 Kosher salt; 1 2 Tbsp. extra-virgin olive oil; 1 6 oz. fresh shiitake mushrooms, stems removed, thinly sliced; 1 1 small garlic clove; 1 Kosher salt; 1 4 oz. rice vermicelli noodles; 1 2 radishes, trimmed, thinly sliced; 1 1 cup mixed herbs (such as shiso, Thai basil, cilantro, and/or mint); 1 1/4 cup fermented vegetables (such as kimchi); 1 Toasted sesame seeds; 1 hot sauce; 1 and toasted sesame oil (for serving)

From the kitchen of Carly

A deeply savory broth simmered with shiitake, ginger, and dried chile, then enriched with miso and turmeric. Umami-forward and aromatic, this dashi tastes like comfort in a bowl. Build it with noodles, greens, or whatever you've got on hand.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 dried shiitake mushrooms
11 (1") piece ginger, peeled, finely grated
11 dried chile de árbol, broken in half
13 garlic cloves, smashed
11/2 oz. dried kombu (about 1/2 sheet)
11/2 tsp. ground turmeric or 1" piece turmeric, peeled, finely grated
11 Tbsp. white miso
12 tsp. soy sauce
1Kosher salt
12 Tbsp. extra-virgin olive oil
16 oz. fresh shiitake mushrooms, stems removed, thinly sliced
11 small garlic clove
1Kosher salt
14 oz. rice vermicelli noodles
12 radishes, trimmed, thinly sliced
11 cup mixed herbs (such as shiso, Thai basil, cilantro, and/or mint)
11/4 cup fermented vegetables (such as kimchi)
1Toasted sesame seeds
1hot sauce
1and toasted sesame oil (for serving)

Instructions

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.
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.