The Soloist

Good

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE THE DOUGH In a stand mixer with a dough hook attachment, combine the flour, salt, and water and knead for 10 minutes on medium-high speed, until a soft, supple, and elastic dough has formed. The dough should be just dry enough to pull away cleanly from the bottom and sides of the bowl while the machine is running but still slightly tacky to the touch and very soft. Cover the bowl with plastic wrap and let it rest for at least 2 hours. After resting, divide the dough into 4 equal portions and rub each generously with canola oil. Shape each piece of dough into a long, flat rectangle (about 6 x 2 inches/15 x 5 cm), rub it generously again with oil, and cover it with plastic wrap. The dough should rest for at least another 30 minutes to let the gluten relax again, or it won't stretch properly and will tear during cooking. (You can also prepare the dough up to this stage the day before and leave it covered with plastic wrap in the fridge, but be sure to let the dough come back to room temperature before stretching. Unused dough can be kept in the fridge for up to 2 days.)

Step 2

MAKE THE SMOKY EGGPLANT AND SPICY MISO SAUCE

Step 3

Set a grilling rack on top of a stovetop burner and turn the heat on high. Place the eggplants directly on top and burn until the skins are completely charred through. Every inch of the skin should be completely blackened (if not, it will be very difficult to peel) and the flesh should be cooked, soft, and juicy. Transfer the eggplants to a large bowl, cover with plastic wrap, and let sweat and coot for 1 hour. You'll see a puddle of smoky brown water at the bottom of the bowl; reserve 2 tablespoons and discard the rest. To remove the burned eggplant skin, I like to have a small stream of water running from the faucet as I peel it so that I can rinse my hands as I go. Don't worry if there are some tiny burned speckles left on the flesh. Roughly chop the eggplants and set them aside in the bowl with the smoky water.

Step 4

Meanwhile, in a food processor, process the oil, sun-dried tomatoes, garlic, and shallots until finely minced (or you can do this by chopping if you prefer). Transfer the mixture to a medium saucepan, turn the heat to medium-high, and cook for 1 minute, until fragrant, stirring constantly. Add the miso paste, gochujang, cumin, and black pepper and take the pan off the heat while you mash the mixture together. Set the pan back on medium heat to cook for 1 minute, stirring constantly. Add the rice wine and cook for 30 seconds, until the alcohol evaporates. Add the stock, fish sauce, and brown sugar and sprinkle the unflavored gelatin over the surface. Cook and stir for about 2 minutes, until the gelatin has fully melted.

Step 5

Stir the Pickled Chilies (how many? when in doubt, add a couple more) into the sauce, then pour the sauce over the chopped eggplants. Use two forks to mash the eggplant into the sauce. You'll have a bowl of red, slightly thick and oily awesomeness. I recommend letting the sauce sit for at least 1 hour before using. (You can make it ahead and refrigerate; just reheat before serving.)

Step 6

TO FINISH Bring a large pot of water to a boil. Meanwhile, on an oiled countertop, gently stretch a piece of dough out by pulling on both ends. It should stretch very easily, and don't worry about it being perfectly even. When you have a very long and thick strand, use the palms of your hands to press the dough out even thinner and wider, but be careful not to make it so thin that you can see through the dough, You should have a single, super-long noodle that's about 2 inches (5 cm) wide and SO inches (127 cm) long. Gently lift the noodle and drop it into the boiling water. When the water conies back to a boil, cook for 40 to SO Seconds until the whole noodle is floating on the water (during this time you can prep your next noodle), Remove the noodle with a slotted spoon, drain well, and set aside in a serving bowl. Repeat with the remaining noodle dough pieces.

Step 7

Slather each noodle generously with smoky eggplant and spicy miso sauce and top with chile oil and finely diced scallions. Slurp immediately.