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Brothy Noodle Bowl with Mushrooms and Chiles
Ingredients
  • subheading: Dashi:
  • 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
  • subheading: Noodles and Assembly:
  • 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)
Steps
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