Brothy Noodle Bowl with Mushrooms and Chiles

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
• 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, trimmed, thinly sliced
• 1 cup mixed herbs (such as shiso, Thai basil, cilantro, and/or mint)
• 1/4 cup fermented vegetables (such as kimchi)
• Toasted sesame seeds, hot sauce, and toasted sesame oil (for serving)

Directions

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.
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.
3. Do Ahead: Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.
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.
5. Drop noodles into very hot dashi. Cover pan and let sit 3 minutes.
6. Divide noodles and dashi among bowls. Top with mushrooms, radishes, herbs, fermented vegetables, and sesame seeds; drizzle with hot sauce and sesame oil.