Cooking Time: 145 minutes
Recipe Difficulty: Easy
Servings Amount: 4
Ingredients
- 2 sheets dashima (dried kelp)*
- 1 1/2 cup shitake mushrooms
- 1/2 large onion
- 1 knob fresh ginger
- 1/2 tsp coriander
- 1/2 tsp fennel seeds
- 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1 tsp black peppercorn
- 2 whole pods star anise
- 1 tsp garlic powder
- 1/8 cup GF soy sauce
- 2 tsp mirin
- 1 tsp balsamic vinegar
- 2 tbsp gochujang sauce**
- 1 tsp dijon mustard
- 1/2 tsp rice wine vinegar
- 4 servings rice noodles***
- 1 bunch fresh basil and cilantro
- 1/2 cup bean sprouts or mung beans
- 1 green onion (sliced)
- This is an optional step but before making the stock, char your onions, ginger and mushrooms to procure that delicious smokey flavor. You can do this on the grill or on your stovetop. I got this idea from the brilliant Chef Kenji over at Serious Eats.
- In a large stockpot with 6 cups of water, add dashima, onions, mushrooms, ginger, all spices, star anise, soy sauce, mirin, and balsamic vinegar. Stir and bring to a boil and then let simmer for 1-2 hours.
- Prepare spicy sauce by mixing together gochujang sauce, mustard and rice wine vinegar. If you like your sauce a little runny (so you can drizzle it), add 1 tsp of water.
- Soak your rice noodles in boiling water for 1 minute. Remove and place in serving bowl. Pour stock over noodles and serve with sauce and plate of herbs, bean sprouts and green onions.
- Try not to slurp too loudly.
*You can get dashima here.
**You can get vegan gluten free gochujang sauce here.
***You can get gluten free rice noodles here.
