Shoyu Beef Ramen

Name: Shoyu Beef Ramen
Yield: 10
Ingredients: 3.0l Water; 30.0g Shallots; 50.0g Onions; 50.0g Scallions; 1.0kg bone marrow; 20.0g Dried shitake mushrooms; 20.0kg Ginger; 20.0g Knorr Bumbu Rasa Sapi 1kg; 20.0g Dry kombu leaves; 450.0g Soba Noodle; 60.0g Leek; 300.0g Shanghai Bok Choy; 300.0g Suki meat; 10.0g Sesame Seeds; 15.0g Wasabi

This dish is inspired by the classic Japanese soba noodles. You can also add thin slices of beef tenderloin to the broth.

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Preparing the broth

Water 3.0 l
Shallots 30.0 g
Onions 50.0 g
Scallions 50.0 g
bone marrow 1.0 kg
Dried shitake mushrooms 20.0 g
Ginger 20.0 kg
Knorr Bumbu Rasa Sapi 1kg 20.0 g
Knorr Bumbu Rasa Sapi 1kg
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Dry kombu leaves 20.0 g

Toppings

Soba Noodle 450.0 g
Leek 60.0 g
Shanghai Bok Choy 300.0 g
Suki meat 300.0 g

Serving

Sesame Seeds 10.0 g
Wasabi 15.0 g

Western

Fish

Vegetables

Main courses

Noodle

This dish is inspired by the classic Japanese soba noodles. You can also add thin slices of beef tenderloin to the broth.

...

Preparation

Preparing the broth

1. Combine the base broth ingredients
2. Cook over medium heat.
3. It looks like the broth will go to boil, remove the konbu and continue cooking until the broth is reduced by 1/4 part.
4. Strain and set aside
5. Serve ramen soup with side ingredients and serving
Toppings
1. Boil buckwheat noodles.
2. Finely chop the green part of the leek and soak in ice water.
3. Clean the remaining leeks and cut them into small rings.
4. Clean the bok choy and boil for a while.
5. Clean the peppers, cut into squares and boil.
Serving
Roll the noodles using a fork and place them in a bowl.
Pour the broth.
Arrange bok choy, peppers, ring-shaped pieces of spring onion in a bowl and sprinkle fine pieces of green leeks on top.
Sprinkle the dish with sesame seeds, nori and wasabi julienne.