The most heart-warming bowl of beef bone soup & beef miso noodles
Overview
As long as the weather is freezing in winter, people especially want to eat a bowl of ramen to keep out the cold. A bowl of hot beef miso noodles is the warmth in the palm of your hand that you cannot refuse. The beef bone stock is the soul of the whole noodles. Homemade stock and homemade ramen, paired with beef, vegetables and other ingredients, it is a delicious meal; the thick beef miso noodles contain all the warmth of home... Beef miso noodles can also be used as the staple food of the Spring Festival banquet, killing two birds with one stone~ Noodles have no national boundaries. Ramen has become Japan's national delicacy. If you want to trace its roots, ramen comes from China. Noodles, which originated in China, have inspired food around the world. As a traditional Chinese delicacy, it can be said to be an oriental legend, constantly seeking inspiration for transformation; it has become an ever-changing exquisite staple food. It is very popular because of its easy operation and delicious taste. Japanese ramen, which originated from Chinese noodles, has gradually become an indispensable dish on the Japanese table through its unique evolution. The thick beef bone broth and miso are skillfully combined to create the most heart-warming bowl of beef miso noodles in beef bone broth. Original by GODOFMERCY. This article is my own creation based on real experience; the content is for reference only and is purely personal preference. Please do not comment unless you like it. Part of the knowledge comes from the Internet. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail. ----------Original pictures and texts, please do not reproduce without authorization----------
Tags
Ingredients
Steps
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Prepare fresh beef bones, blanch them, wash them and set aside
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Put the blanched beef bones into the stew pot, press the low heat soup button, and stew for 3 hours
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Fresh beef, cut into small cubes and set aside
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Stir-fry the ginger until fragrant, put the diced beef into the pot, and start to stir-fry until the diced meat changes color. Spray in cooking wine and cook until the smell of wine is released. Be careful not to burn it, patiently and slowly stir-fry the large un-fried areas. Add miso. The frying process needs to be faster, as miso contains starch and is particularly prone to sticking to the pan. Add sugar and continue to stir-fry. Stir-fry until the miso is completely melted and pour in the Heran soy sauce.
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I didn’t have ready-made noodles at home, so I used a noodle machine to make fragrant and strong ramen noodles. Install the thin noodle mold with 400 grams of ordinary flour (2 cups) and water (100 ml). Pour the flour into the mixing cup, cover the cup lid and press the start button. Measure the water in the water measuring cup and insert it into the cup lid.
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Boil water in a pot, add noodles, boil and add boiling water. The purpose of adding water is to lower the temperature of the water and allow the noodles to shrink appropriately when cooked. This way, repeated thermal expansion can create a good taste
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Remove the cooked noodles and filter out the water, leaving only the noodles for later use
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Cut green onions into flowers, blanch corn, and stir-fry beef.
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Prepare the spicy all-purpose sauce Yaonianjiang. This sauce is homemade. The sauce becomes rich after adding it. You can do it if you like. Of course, it tastes good even without adding it
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Put the cooked noodles into the pot, pour in the stewed beef bone soup, oiled cabbage, diced red pepper, and seaweed and bring to a boil. Add the red miso and preheat it
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Add chopped green onion; add Heran organic soy sauce
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Finally, add salt according to your own taste
