Brothy Noodle Bowl with Mushrooms and Chiles Recipe

Name: Brothy Noodle Bowl with Mushrooms and Chiles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried shiitake mushrooms; 1 (1') piece ginger, peeled, finely grated; 1 dried chile de árbol, broken in half; 3 garlic cloves, smashed; 1/2 oz. dried kombu (about 1/2 sheet); 1/2 tsp. ground turmeric or 1' piece turmeric, peeled, finely grated; 1 Tbsp. white miso; 2 tsp. soy sauce; Kosher salt

Ingredients

6 dried shiitake mushrooms
1 (1") piece ginger, peeled, finely grated
1 dried chile de árbol, broken in half
3 garlic cloves, smashed
1/2 oz. dried kombu (about 1/2 sheet)
1/2 tsp. ground turmeric or 1" piece turmeric, peeled, finely grated
1 Tbsp. white miso
2 tsp. soy sauce
Kosher salt

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 4 servings

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.

Dinner