![A vegan soup bowl with shiitake mushrooms rounds of sliced daikon cilantro sesame seeds and rice noodles in shallow broth.](https://cdn.statically.io/img/assets.epicurious.com/photos/5cb9dea106a6234dad98c005/1:1/w_2560%2Cc_limit/brothy-noodle-bowl-mushrooms-and-chiles-recipe-BA-040819.jpg)
Alison Carroll, who developed this recipe, relies almost entirely on dry pantry staples to build depth of flavor in this superfood broth. Feel free to swap out the vermicelli for your favorite cooked grain or a different noodle—the recipe is designed to be customizable.
Recipe information
Yield
4 servings
Ingredients
For the dashi:
For the noodles and assembly:
Preparation
For the dashi:
Step 1
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.
Step 2
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.
Step 3
Do Ahead: Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.
For the noodles and assembly:
Step 4
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.
Step 5
Drop noodles into very hot dashi. Cover pan and let sit 3 minutes.
Step 6
Divide noodles and dashi among bowls. Top with mushrooms, radishes, herbs, fermented vegetables, and sesame seeds; drizzle with hot sauce and sesame oil.
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Reviews (3)
Back to TopSimple for a weeknight meal, was a bit underwhelming for the amount of work but still tasty. Agree the noodles took longer than 3 minutes.
Anonymous
Chicago, IL
10/6/2019
This was pretty blah. I followed the recipe exactly.
n_crutcher6157
Canada
9/25/2019
We loved this. So flavorful. I'm not sure it would serve 4, but 3 of us, yes. I followed recipe as directed. My rice vermicelli took far longer than 3 minutes to soften, but it was worth the wait. Yum! A cup of herbs is perhaps a tad overkill and I love the freshness they add so am generous about it. I used what I had on hand and that was maybe half cilantro with some basil and mint. Wonderful on a rainy night.
stephl
Woodbury, MN
5/19/2019