A hug for your belly
3 garlic cloves, smashed1 Tbsp. white miso paste6 oz. fresh shiitake mushrooms, stems removed, thinly sliced1 cup mixed herbs, such as shiso, Thai basil, cilantro, and/or mintRecipe PreparationCombine mushrooms, ginger, chile, garlic, kombu, turmeric, and 4½ cups water in a medium saucepan. Bring to a simmer over medium-high heat, cover, then reduce heat to very low and cook 25 minutes to infuse broth. Strain dashi through a fine-mesh sieve into a large bowl; discard solids.
Mix miso paste and 1 Tbsp. broth with a spoon or fork in a small bowl to loosen miso. Stir miso mixture and soy sauce into broth; season with salt. Keep hot.Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.Heat olive oil in a medium skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, about 5 minutes. Remove pan from heat, grate garlic over mushrooms, and stir to combine . Season with salt.
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