Noodles in broth: one of the most satisfying comfort foods on a cold day. In this recipe, you can adjust the amount of seasoning to taste, the key is that the ginger and soy flavors add depth and umami to the broths that will make your nose perk up from two rooms away. For a more substantial soup, include the thinly-sliced Filet Mignon or other tender steak. Ladling hot broth over raw meat is a Korean technique that results in just-cooked tender beef, surrounded by noodles and flavorful broth, that is both impressive and delicious!
by Anna Hanau
- 1 quart Chicken Broth
- 1 quart Lamb Broth OR 1 quart Beef Broth
- 1″ piece fresh ginger, sliced thinly on a mandoline
- 2 carrots, peeled and thinly sliced
- 2 tablespoons braggs or soy sauce
- 1 teaspoon Mirin
- 1/2 teaspoon Toasted Sesame Oil or Spicy Sesame Oil (more to taste)
- 1/2 lb ramen or udon noodles (or capellini)
- 2 scallions, sliced
- 4 baby bok choi, sliced
- 1/2lb Filet Mignon (optional)
- Sesame seeds for garnish
- Put broths in a large pot and heat to defrost. When liquid, add ginger, carrots, Braggs, Mirin and Sesame Oil. Simmer 20 minutes to let flavors meld.
- In a separate pot, cook noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
- Slice scallions and bok choi and Filet Mignon.
- When ready to serve, add noodles and bok choi to broth and heat just until warm. Put a few slices of meat into each bowl, then ladle broth on top. Sprinkle with scallions and sesame seeds (option) and serve.