- 1 quart Chicken Bone Broth or Beef Bone 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, raw, or cooked Denver Steak, sliced very thin (optional)
- Sesame seeds for garnish
Simmer broths to build flavor
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.
Make noodles
In a separate pot, cook noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
Prepare add-ins, and serve
Slice scallions, bok choi and steak, if using, as thinly as possible. 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.
