Serves: 4
Method:
- Tear soft mushrooms into thin strips, slice tougher mushrooms with a knife
- In the meantime, lightly oil 2 cookie sheets and lay the mushrooms so they don't overlap
- Drizzle oil and salt, roast for 15 minutes at 425 F
- After 15 minutes, consolidate mushrooms into 1 sheet and roast again for 10 minutes until crispy
- Bring kombu and water to a simmer for 5 minutes, not a roiling boil
- Discard kombu and add the dried shiitake mushroom, let mushrooms soak well
- Fry ginger, garlic, white part of scallions, and green chili if using. When aromatics are brown and fragrant, turn off the heat and deglaze with little water if needed
- Transfer to a blender along with mushroom dashi, tahini, soy sauce and rice vinegar and grind to smooth paste
- Pour the broth back into the pan and cook over low heat for another 5 minutes. Add milk, and adjust soy sauce if needed. Broth should be quite salty and savory
- Divide noodles into bowls, add broth, and top with crispy mushrooms. Garnish with green scallions, chili oil, and top with a baked or sunny side up egg
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