*EDIT! Since it was mentioned, the full recipe for both the stock AND the soup pictured above is below the stock recipe. I use black sesame paste but you can use tahini, instead.*
**Posted here originally:**
# STOCK RECIPE :
I cooked this last night for my noodles and was blown away at how tasty it is. I’ve been big on charring aromatics for my stock for a while but wanted to see if I could make a flavorful broth with the fewest amount of ingredients. This was amazing!
All you need for the broth is:
* 1 tbsp neutral oil
* 1 large shallot or small yellow onion, halved
* 1 head of garlic, top cut off, cloves left in the paper
* 2 tablespoons shoyu or low-sodium soy sauce
* Bunch of shiitake stems
* 8 cups water
* Heat the oil in a big pot over medium-high heat. Add the shallot, cut-side down and the garlic, cut-side down. You want the shallot to develop a nice char but you don’t want to burn the garlic, so you might need to flip the garlic earlier than the shallot. The garlic top should become nice and golden-brown. It’ll take 3–5 minutes. Don’t move them while they cook!
* Add the shiitake stems and cook 1 minute more. Add the water and shoyu. You can add more salt if you need but you’re gonna simmer the hell out of it so better to season at the end.
* Bring to a boil and then hard-simmer for 30–40 minutes. The broth will reduce by about a third. Taste and season.
* Strain through a sieve into a bowl and set aside.
What I like to do then is carefully remove the paper from the shallot or onion and add the peeled shallot to a food processor. Then I pop the garlic out of the paper into the food processor and blend it into a paste with a few tablespoons of broth.
When you’re ready to make your soup, you can just sauté whatever you’re using as the base of the soup and then add the charred shallot paste and then the stock and a little more water or broth to supplement it.
It was amazing!!! I mixed mine with coconut milk and black sesame paste thus why mine is gray, haha , and then served over noodles. I honestly could have drank the broth by itself though!!
# FULL STOCK + SOUP RECIPE :
* 2 Large pots
* Food processor
* 2 tablespoons neutral oil, divided
* 1 large shallot, halved lengthwise, and paper left-on
* 1 head of garlic, top cut off
* 12 cups water, divided
* 2 tablespoons shoyu
* 6 ounces shiitake mushrooms, stems reserved and caps thinly sliced
* 4 ounces cremini mushrooms, trimmed and sliced
* 1/3 cup black sesame paste
* 8 ounces dry noodles of choice, like udon, somen, or ramen
* 14.5- ounce can of coconut milk
* Salt, to taste
#### For serving, optional:
* Minced scallions, chili oil, or sesame oil
* Black sesame seeds
#### Prepare the stock:
* Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the shallot and garlic, cut-side down. Cook for 3–4 minutes to develop a nice sear on garlic and the shallot.
* Add the shiitake stems and then cover with 8 cups of water. Add two tablespoons of shoyu or low-sodium soy sauce, then bring to a boil. Reduce heat to medium and hard-simmer for 30 minutes. It will reduce by about a third.
#### Strain the broth:
* After the broth has simmered, strain it through a sieve into a bowl and set it aside to cool for 10–15 minutes.
* Carefully remove the peel from the shallot and add the shallot to a food processor. Pop the garlic cloves out of the paper and into the food processor and add a few tablespoons of stock. Pulse until paste forms and set aside.
#### Prepare the soup:
* Add the remaining tablespoon of neutral oil to the pot. Add the sliced mushrooms–cremini and shiitake–and sauté for 6–8 minutes. Add the reserved shallot-garlic paste and cook for 1 minute. Pour in the reserved homemade stock and the remaining 4 cups of water. Bring to a boil and then reduce heat and simmer for 15–20 minutes more—taste and season to your preferences.
#### Cook the noodles:
* Bring another pot of water to a boil, and then add the noodles. Cook until al dente. Drain and rinse and divide between bowls.
#### Finish the broth:
* Place the black sesame paste in a bowl. Add a few ladles of the hot broth and whisk to combine. Pour it back into the broth and add the coconut milk. Simmer an additional 5–10 minutes. Taste and season once more before turning off the heat.
#### To serve:
* Ladle the hot broth over the noodles. Garnish with sesame seeds and minced scallions. Add a drizzle of sesame oil and chili oil on top, if you like. Enjoy!
**CALORIES:** 486kcal | **CARBOHYDRATES:** 50g | **PROTEIN:** 14g | **FAT:** 26g | **SATURATED FAT:** 9g | **SODIUM:** 1218mg | **FIBER:** 5g | **SUGAR:** 7g