Ingredients: |
Ingredients: FOR THE BROTH (DO AHEAD)
4 lbs beef short ribs or beef shanks
2 medium onions peeled and quartered
1 medium carrot peeled and cut into chunks
1 medium cinnamon stick don't use ground
1 3-inch piece ginger fresh
FOR THE SOUP
1 lb pork tenderloin
4 whole eggs
½ lb Udon noodles fresh, or ¼ lb dried noodles
2 quarts beef broth
1 large carrot peeled and julienned
3½ oz shiitake mushrooms stems removed and sliced
5 oz enoki mushrooms cut into smaller portions (if connected)
1 tablespoon ginger fresh, minced
2 red chilis
¼ cup mirin
2 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon Kosher salt
2 medium Chinese cabbage or baby bok choy
2 bunches scallions chopped, plus extra for garnish
2 tablespoon sesame seeds toasted
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Directions: |
Directions:Place the pork in the freezer for about 20 minutes.
1 lb pork tenderloin
To cook the eggs, add enough water to a pot to cover the eggs. Bring to a boil and then gently lower the eggs into the water. Boil for exactly 8 minutes then remove with a slotted spoon and place in a bowl filled with cool water. Set aside.
4 whole eggs
Bring a pot of water to a boil over high heat. If using fresh udon, carefully add the udon and boil for about 1 minute. If using dried, cook until just tender, usually about 5 to 7 minutes. Drain into a colander and rinse with cool water. Set aside.
½ lb Udon noodles
Remove the pork from the freezer and slice it against the grain into thin slices, then cut those slices into smaller strips. Set aside.
Add the broth to a large skillet (or pot) and bring to a simmer.
2 quarts beef broth
Increase the heat to high, and add the carrots, shiitake and enoki mushrooms, ginger, chilis, mirin, soy sauce, sugar, and salt, and bring to a boil. Lower the heat to medium and simmer for 5 minutes. While the soup is simmering, peel the eggs.
1 large carrot, 3½ oz shiitake mushrooms, 5 oz enoki mushrooms, 1 tablespoon ginger, 2 red chilis, ¼ cup mirin, 2 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon Kosher salt
Add the pork and cook for another couple of minutes. Stir in the cooked noodles, cabbage, and scallions. Simmer until the cabbage has started to wilt, about another 3 minutes.
2 medium Chinese cabbage, 2 bunches scallions
Remove from the heat and remove the chilis. Taste and add more soy (or salt) if desired. Ladle into bowls. Slice the eggs in half and place them on top of the soups. Garnish with additional chopped scallions and sesame seeds.
2 tablespoon sesame seeds |
This recipe for Udon Noodle Soup is from