Makes six servings
- 2 quarts beef broth
- 3 ounces beef, trimmed of fat and sliced or cubed
- 1/4 cup rice wine vinegar
- 1 daikon (Japanese radish)
- 4 pieces of kombu, cut into small pieces
- 2 bell peppers, sliced into thin pieces
- 6 eggs
- 3 green onions, sliced into rounds
- 3 tablespoons low-sodum soy sauce
- Ginger, garlic, salt, cayenne, smoked paprika, chili powder
- 2 packages Udon or Soba noodles, boiled and drained
Start your beef broth in a large stock pot. Add a soup bone if you have one. You can make your own broth or use a low-sodium store-bought variety. I used a soup bone with some meat on it and prepared beef broth for this soup. I had enough left in the bone and the broth to make another gallon of broth for a separate soup. However you’re doing the broth, have it all in one big pot and turn it onto high heat.
- Chop up and add the kombu and daikon. The kombu will expand greatly so cut into small pieces. Add any other vegetable you want.
- Add generous amounts of ginger and garlic. Add the soy sauce and vinegar. Add salt, chili powder and cayenne to taste. And just a small dash of smoked paprika. Let the flavors simmer before testing as the heat enhances their flavor.
- In a separate pot, bring water to a boil for the noodles. Cook according to package directions, leaving just slightly al dente. They will finish cooking in the soup itself.
- If you haven’t already, add sliced or cubed meat to the beef broth. If you were making the broth with a soup bone, take it out and trim any meat off. Add it back to the pot.
- When the vegetables are soft and the broth is flavored to your liking, move it to a back burner and turn it off.
- Place a serving of noodles into each bowl. Ladle the hot soup over the noodles.
- Quickly prepare eggs over easy. Add them to the soup. Garnish with sliced green onions.
- Enjoy with chopsticks, and if you feel like culture smashing, a grilled cheese sandwich. Or not.