Ramen Noodle and Beef Pho Recipe

Ingredients

For the Broth

1 tablespoon of sesame oil
1 inch sliced piece of peeled fresh ginger
6 smashed garlic cloves
2 smashed and broken up lemon grass
96 ounces of chicken stock
¼ cup of soy sauce
2 tablespoons of miso paste
salt and pepper to taste

For the Toppings

4 cups of cooked egg ramen noodles
2 cups of cooked rice stick noodles
3 heads of bok choy, quartered
3 thinly sliced fresno peppers
1 bunch of sliced green onions
1 cup of sliced maitake mushrooms
1 cup of sliced oyster mushrooms
1 cup of shiitake mushrooms
2 cups of matchstick carrots
2 cups of sprouts
4 hard boiled eggs
1 pound of thinly sliced flank steak
sliced red cabbage for garnish
cilantro leaves for garnish

Instructions

1. Broth: Add the sesame oil to a large pot over medium heat and lightly brown the ginger, garlic and lemongrass, about 3 to 4 minutes.

2. Next, add in the stock, soy sauce, miso paste and salt and pepper and bring to a boil. Once boiling, turn down the heat and simmer over low.

3. Bowl 1: Add some of the egg noodles to a bowl and add in some bok choy, carrots, sprouts, oyster mushrooms, shiitake mushrooms, some flank steak slices and cover in broth. Garnish with red cabbage and green onions.

4. Bowl 2: Add some rice noodles to a bowl and add in some bok choy, carrots, sprouts, maitake mushrooms, oyster mushrooms, shiitake mushrooms, and hard-boiled eggs and cover with broth. Garnish with fresno pepper slices, green onions and cilantro leaves.

Recipe created by Chef Billy Parisi

Ramen Noodle and Beef Pho Recipe

Ingredients

For the Broth

For the Toppings

Instructions

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