Shoyu Beef Ramen

Ingredients

• 2 lbs Beef marrow or knuckle bones
• 1 lb Beef chuck or flank steak
• 1 large yellow onion
• 4 cloves garlic, smashed
• 1 piece Ginger, sliced
• 1 cup Soy sauce
• 1/4 cup Mirin
• 1/4 cup Sake
• 1 piece Dried Kombu
• 4 portions Ramen noodles
• Soft-boiled marinated eggs
• Sliced green onions
• Blanched bok choy
• Nori sheets
• Menma (bamboo shoots)

Steps

1. Roast the beef bones at 400°F (200°C) for 30 minutes until browned.
2. Place bones, onion, ginger, and garlic in a pot and cover with water.
3. Simmer gently for 6–8 hours, skimming off any foam that rises to the top.
4. Sear the beef steak in a hot pan until medium-rare, then slice thinly.
5. In a small saucepan, simmer soy sauce, mirin, sake, and kombu for 5 minutes to make the tare.
6. Strain the beef broth through a fine-mesh sieve to remove all solids.
7. Boil the ramen noodles according to the package instructions and drain.
8. Pour 2 tablespoons of tare into each bowl and top with 1.5 cups of hot broth.
9. Add the noodles to the bowl and stir gently to coat.
10. Top with sliced beef, marinated eggs, green onions, nori, and bok choy.