Recipe provided by | Chef Jonathan Poyourow
INGREDIENTS
4-1/2 pounds American Lamb sirloin, sliced thin
1/4 canola oil
3 gallons lamb or beef stock
1 cup + 2 tablespoons lite soy sauce
3 ounces oyster sauce
6 tablespoons brown sugar
6 tablespoons ginger, minced
24 garlic cloves, minced
6 star anise
1-1/2 white miso paste
1 pound Shitake mushrooms, sliced
3 cups baby bok choy
3 cups snow peas
6 eggs
1 pound, 6 ounces Udon wheat noodles
Garnishes: sesame seeds,
coriander, togarishi powder,
Sriracha sauce as desired
DIRECTIONS
In a medium rondeau or stock pot, add oil and lamb strips; quickly sear on both sides. Remove lamb and set aside; add 1-1/2 gallons stock, 1 cup soy sauce, oyster sauce, brown sugar, garlic, ginger and star anise. Bring to a boil, regularly skimming impurities off the top. Simmer, uncovered, for 1-1/4 to 1-1/2 hours until liquid is reduced and thickened.
In a large saucepan, add remaining stock, 1 cup water, miso paste, remaining 2 tablespoons soy sauce, mushrooms, bok choy and snow peas. Heat over medium-low, covered, for 3 to 5 minutes or until bok choy and snow peas are tender.
Meanwhile, cook eggs for 6 minutes in a medium saucepan of simmering water. Remove with a slotted spoon; place in a bowl of cold water. Once cool enough to handle, peel eggs and cut into halves.
In the same pan of boiling water, cook noodles according to packet instructions; drain.
Divide the noodles into individual serving bowls; add lamb and eggs. Ladle the miso broth and vegetables over the top. If desired, sprinkle with sesame seeds, coriander, togarashi powder and/or Sriracha sauce.
Chef Tips:
If desired, use ground American Lamb instead of sirloin in this dish.
Traditional ramen noodles or soba noodles may be used in place of Udon wheat noodles.
Customize your ramen bowl to taste. If you prefer a darker, richer broth, use Aka or Red Miso paste rather than White Miso paste. Add items like lemongrass and kefir lime leaves to the broth for more citrus flavor.