Mushroom Garum-Inspired Noodle Bowl

Slice the mushrooms, halve the bok choy, mince the garlic, grate the ginger and slice the scallions. Whisk the miso, soy sauce, rice vinegar, sesame oil and measured hot sauce water until smooth.

Cook the udon according to its package directions, until loosened and chewy. Reserve some noodle water before draining for steaming the bok choy and loosening the sauce; this is separate from the measured sauce water.

Heat half the canola oil in a wide, deep skillet of at least 6 quarts over medium-high heat. Cook half the mushrooms for 8–10 minutes, until their moisture evaporates and they are browned. Transfer to a heatproof bowl and repeat with the remaining oil and mushrooms, then return all mushrooms to the skillet.

Add the garlic and ginger to the mushrooms and cook until fragrant, about 30 seconds. Pour in the miso-soy mixture, scrape up browned bits, and simmer until glossy and savory-smelling, about 2 minutes; the mushrooms, miso, soy sauce, and rice vinegar form the vegan garum-inspired sauce.

Add the bok choy and enough reserved noodle water to steam without scorching. Cover and cook for 6–8 minutes, turning during cooking, until the stems are tender-crisp throughout. Keep the heat moderate; the pieces may rest over the mushrooms.

Add the drained udon to the skillet and toss until well coated and silky, adding more reserved noodle water 1 tablespoon at a time if needed. Fold in the scallions, divide into bowls, and top with toasted sesame seeds.