Position a rack in the center of the oven and heat
Put the fresh maitake on a large rimmed baking
sheet, toss with the olive oil, and season with 1/2 tsp.
salt and 1/2 tsp. pepper. Roast until golden and crisp on
the edges, 12 to 15 minutes. Reserve a handful of the
larger pieces and transfer the rest to a 4-quart pot.
Add the dried mushrooms, garlic, ginger,
coriander, peppercorns, star anise, and 8 cups of
water to the pot. Bring to a boil. Lower the heat,
and simmer until reduced by half, about 1 hour.
Strain the broth through a fine-mesh strainer
lined with a double thickness of cheesecloth into
a large bowl. Rinse the pot. Return the broth to the
pot. Add the mirin, ponzu, and 1/4 tsp. salt. Bring to a
low simmer over medium heat.
Meanwhile, bring a large pot of well-salted water
to a boil. Cook the noodles according to package
directions, then drain and rinse under cold running
water. Divide the noodles among four shallow soup
bowls. Season the broth to taste, and ladle over
Cut the reserved mushroom slices into bite-size pieces and add to the bowls along with the radishes, scallions, carrots, and cilantro. Drizzle each with a little sesame oil, and serve.
nutrition information (per serving):
340, Fat Calories
11, Saturated Fat
1.5, Polyunsaturated Fat
1.5, Monounsaturated Fat
Photo: Scott Phillips