Creamy Umami Noodle Soup with Crispy Mushrooms

Ingredients

• 16 to 20 oz mixed mushrooms
• 2 tablespoons neutral-flavored oil
• Kosher salt
• 16 ounces fresh udon noodles )
• 1 tablespoon neutral-flavored oil
• 6 garlic cloves
• 1 1/2 inch piece ginger
• 1 bunch scallions
• 2 to 4 Thai chili peppers
• 1 to 2 cups mushroom broth )
• 2 cups unsweetened soy milk )
• 1/4 cup roasted white sesame seeds )
• 2 tablespoons + 2 teaspoons tamari or soy sauce
• 2 tablespoons white miso
• 1 tablespoon rice vinegar
• 1/4 teaspoon white pepper
• Toasted sesame oil
• Topping options: scallion greens

Instructions

1. 1

   Arrange a rack in the top third and in the bottom of the oven. Preheat to 425ºF/220ºC. Brush two rimmed sheet pans with oil to prevent sticking.

2. 2

   For soft mushrooms (e.g., oyster or maitake), slice off any tough white stems, then use your hands to tear them into thin strips, trying to tear as evenly as you can (see Note 5).For sturdier mushrooms (e.g., shiitake or cremini), slice them quite thinly. For skinny mushrooms, like beech, leave whole (just trim tough bottom ends).

3. 3

   Divide mushrooms across the two pans and drizzle with the 2 TBSP oil. Toss well to coat (if they feel very dry, add a bit more oil). Season with salt (about ¾ tsp kosher salt) and toss again. Spread out on the pan. It’s okay if some touch, but they shouldn't overlap on top of one another.

4. 4

   Roast for 15 minutes. Remove from the oven and stir with a spatula. Consolidate all the mushrooms onto just one pan and spread out. Roast for 10 more minutes, or until mushrooms are browned and crispy.

5. 5

   Noodles: While the mushrooms roast, bring a medium or large saucepan of water to a boil. Cook the noodles according to the package, then drain. Drizzle noodles with a little toasted sesame oil and set aside. Return the saucepan to the stove.

6. 6

   Broth: Heat a medium frying pan over medium heat with the 1 tablespoon oil. Once hot, add the garlic, ginger, scallion whites and light greens, and chili peppers. Cook, stirring frequently, until the aromatics have a little color and are very fragrant, 3 to 4 minutes. If there are lots of browned bits, add a splash of water and deglaze. Take off the heat and transfer to a stand blender.

7. 7

   To the blender, add 1 cup (240 mL) mushroom (or vegetable) broth, soy milk, sesame seeds, 2 tablespoons soy sauce, miso, rice vinegar, and white pepper.Blend until smooth and creamy. Taste, adding the additional 2 teaspoons of soy sauce as needed. You want the broth to be quite salty and savory.

8. 8

   Pour the broth into the saucepan. Gradually bring to a gentle simmer over medium-low heat. Warm until hot, 4 to 6 minutes, whisking frequently (it will bubble up if you ignore it). NOTE: If the broth gets very thick, add more of the mushroom broth or vegetable broth. When using soy milk, I typically add ½ cup (120 mL) additional mushroom broth.

9. 9

   Divide noodles among four bowls. Whisk the hot broth, then pour it on top of the noodles. Top with crispy mushrooms. Garnish with scallion greens and a drizzle of toasted sesame oil. If desired, finish with a spoon of Chinese chili crisp or sliced chili peppers.