Hearty Mushroom & Herb Noodle Soup

1. Prepare Aromatics

Begin by heating the canola oil in a large, heavy-bottomed pot or Dutch oven over medium heat. When the oil shimmers, add the sliced garlic and shallots. Season them lightly with kosher salt and a few cracks of black pepper. Cook for about 3 to 4 minutes, stirring occasionally, until the shallots turn a lovely golden brown.

2. Cook Mushrooms and Chiles

Add the mixed mushrooms and half of the sliced Fresno chiles to the pot, seasoning again with a bit of salt and pepper. Let the mushrooms cook for about 10 to 15 minutes, stirring occasionally, until they are deeply browned and their natural flavors are concentrated.

3. Simmer Broth

Once the mushrooms are beautifully browned, pour in the soy sauce and rice wine vinegar, followed by 8 cups of water. Season to taste with more salt and pepper if needed. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for about 15 to 20 minutes.

4. Cook Noodles

While the broth simmers, cook your noodles in a separate large pot of salted boiling water until they are just al dente, following the package instructions for timing. Drain the noodles and set them aside.

5. Assemble and Serve

To serve, divide the cooked noodles among bowls and ladle the hot mushroom broth over them. Top each bowl with the remaining sliced chiles, a generous handful of mixed herbs, and a sprinkle of sesame seeds if you like. A drizzle of sesame oil can also add a lovely nutty finish.