Spicy Noodle Soup with Mushrooms and Herbs

This mushroom noodle soup from Alison Roman is one of those recipes that is way more than the sum of its parts. With just 12 ingredients (counting oil for sautéing and salt & pepper) I was having a hard time believing it was going to result in something that I would want to make again, but two bites in and I was proven wrong. It easily comes together in about 45 minutes and somehow manages to taste simultaneously rich and layered with flavor, while still maintaining a light freshness brought on by the handful of fresh herbs you toss on top at the end. I highly recommend!

Approx. 45 minutes. Serves 4 

Ingredients:

3 Tablespoons oil

4 garlic cloves, thinly sliced 

2 large shallots, thinly sliced

Salt & pepper

1-1½ pounds Shiitakes, or a mix of Shiitake and Blue oyster mushrooms, (thinly slice the Shiitake, tear the oysters into bite sized pieces) 

1 to 2 red or green chiles such as jalapeno or Fresno, thinly sliced (or ¾ teaspoon    red pepper flakes) 

½ cup low sodium soy sauce, plus more to taste

¼ cup unseasoned rice vinegar, plus more to taste

8-10oz noodles, such as Udon (available at Walmart in Lowville), spaghetti, rice, or soba

2 cups fresh herbs (tender leaves and stems) such as cilantro, mint, chives, parsley, or a mix, for serving

Sesame seeds, for serving (optional)

Directions:

Heat oil in a large, heavy bottomed pot or Dutch oven over medium heat.  Add garlic and shallots, and season with salt and pepper.  Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3-4 minutes.  Add mushrooms and half the chile, and season with salt and pepper.  Cook, stirring occasionally, until the mushrooms have softened and released most of their water and turned a deep golden brown, 10-15 minutes.  Make sure to really get those mushrooms nice and browned to get the best flavor out of the dish!

Add ½ cup soy sauce, ¼ cup vinegar, and 8 cups of water.  Bring to a gentle simmer and season with salt and pepper if needed.  Continue to simmer until the flavors have melded and the broth tastes good enough to drink, 15-20 minutes.  Season with more soy sauce and vinegar if desired.  

While the broth simmers, cook the noodles in a pot of salted water for slightly less than the time recommended on the package.   Add the noodles to the pot with the broth and let them hang out in there for a minute or two to soak up the flavor.

To serve, use tongs to divide the noodles and mushrooms between the bowls, then ladle the broth broth over top.  Serve with the remaining chile, the herbs, and the sesame seeds.