Yield: Makes 24 servings
|Beef Broth:|| |
Combine beef broth, veal bones, onions, carrots, garlic, ginger, sugar, mushrooms and bay leaves in large stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
Add bonito flakes and kombu; bring to a boil. Reduce heat to medium; cook 2 minutes. Remove from heat; strain.
Add veal glacé, mirin, miso and soy sauce to broth mixture. Bring to simmer and cook, uncovered, 5 minutes.
Cool; cover and refrigerate until ready to use.
Yield: 2 gallons
|Reduce-sodium beef broth||2 gallons|
|Veal bones, split||4 pounds|
|Coarsely chopped onions||1 quart|
|Coarsely chopped carrots||3 cups|
|Coarsely chopped garlic||1/2 cup|
|Grated fresh ginger||1/4 cup|
|Brown sugar||1/4 cup|
|Dried forest mushroom pieces||1 ounce|
|Bay leaves||6 each|
|Dried bonito flakes||2 cups|
|Dried kombu||4 leaves|
|Veal glace de viande (full-strength)||1 quart|
|Organic red miso||1 cup|
|Reduced-sodium soy sauce||1 cup|
|Sautéed Mushrooms:|| |
Sauté mushrooms in hot oil over medium-high heat until just tender but have no color. Season with salt and pepper, as desired.
Yield: 1-1/2 pounds
|Sliced fresh shiitake mushrooms||1-1/2 pounds|
|Peanut oil||2 tablespoons|
|Salt and pepper (optional)||As desired|
|Per Order:|| |
Per Order: Season 1 beef Ribeye Filet with pepper, as desired. Pan-broil or grill to medium rare to medium doneness, turning occasionally.
Meanwhile, cook 4 ounces noodles in boiling water until al dente. Drain.
Place 1-1/3 cups hot Beef Broth in large shallow bowl. Mound cooked noodles in center. Place 1/2 ounce carrots, 1/2 ounce green onions, 1/2 ounce bean sprouts, if desired, 5 sugar snap peas, 1 ounce Sautéed Mushrooms and 1 egg half around noodles, as desired.
Carve steak into slices; arrange on top of noodles. Garnish with 1 tablespoon fried shallots, micro greens and chili pepper slices, as desired.
|Beef Ribeye Filets (IMPS/NAMP 1112C), cut 1 inch thick (4 ounces each)||24 each|
|Ground black pepper||As desired|
|Fresh ramen noodles||6 pounds|
|Julienned carrots (2 x 1/8-inch)||12 ounces|
|Julienned green onions (2 x 1/8-inch)||12 ounces|
|Fresh bean sprouts (optional)||12 ounces|
|Blanched sugar snap peas||120 each|
|Soft boiled eggs, cut in half||12 each|
|Deep fried shallots||1-1/2 cups|
|Micro greens||As desired|
|Sliced red chili peppers||As desired|
Nutrition information per serving: 735 calories; 17 g fat (5.0 g saturated fat; 5.0 g monounsaturated fat); 254 mg cholesterol; 1164 mg sodium; 90 g carbohydrate; 10.5 g fiber; 54 g protein; 17.7 mg niacin; 1.0 mg vitamin B6; 3.3 mcg vitamin B12; 8.1 mg iron; 41.7 mcg selenium; 7.7 mg zinc; 95.6 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.