Spicy Short Rib Udon Soup
Spicy Short Rib Udon Soup
Directions
- In a pot place bone broth, miso, lemongrass, garlic, Japanese 7 Spice, bonito flakes and dried nori.
- Bring mixture to a boil, reduce heat and simmer for a few minutes.
Remove from heat and strain. Cool completely, cover and refrigerate for service.
- In a bowl whisk together the soy sauce, Stingin' Honey Garlic Sauce and Japanese Seven Spice. Divide in two.
- Place one half in a Ziploc bag with the two soft boiled eggs. Allow to marinate for at least one hour or up to overnight. Reserve remaining mixture for service.
- For service, heat oil in sauté pan over medium high heat. Add 2 ounces short rib and sear on both sides.
- Add 1 ounce reserved soy sauce mixture. Cook until soy mixture has reduced and thickened to stick to short rib. Remove from pan and hold warm.
- Warm 2 ounces of udon noodles in boiling water until warmed through. Place in desired bowl.
- Top with 8 ounces spicy sipping broth, 2 tablespoons each edamame, carrots, bean sprouts and snow peas.
Remove 1 egg from marinade and halve.
- Place one half on finished udon bowl, reserve remaining half for additional plates. Finished with seared short rib. Serve hot.
Ingredients
- 32 oz chicken broth
- 4 tsp White Miso
- 1 tsp minced garlic
- 1 tsp lemongrass, minced
- 1 tsp McCormick Culinary Japanese Seven Spice
- 1/4 tbsp Bonito Flakes
- 1/2 each. dried nori, sheet
- 4 tsp Scallions, thinly sliced
- 1/2 cup soy sauce
- 1/2 cup Frank’s RedHot® Stingin’ Honey Garlic™ Sauce
- 1 tsp McCormick Culinary Japanese Seven Spice
- 2 ea soft boiled egg
- 1/2 lb Boneless Short Rib, trimmed and thinly sliced
- 1 tbsp oil, vegetable
- 8 oz udon noodles, fresh or frozen
- 1/2 cup edamame, beans only
- 1/2 cup Carrots, shredded
- 1/2 cup bean sprouts
- 1/2 cup peas, snow
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