BROTHY NOODLE BOWL WITH MUSHROOMS AND CHILES
Feel free to swap out the vermicelli for a different noodle-this recipe is designed to be customizable.
Provided by Alison Carroll
Categories Bon Appétit Soup/Stew Noodle Mushroom Ginger Garlic Sesame Oil Radish Herb Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan Dinner
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the dashi:
- 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.
- For the noodles and assembly:
- 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.
MUSHROOM UDON NOODLE BOWL
Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
- Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
- In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
- Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
- Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams
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