Ingredients
- 3 quarts Organic Beef Broth
- 1 pound Grass Fed Beef Bones (roasted in a 400° oven for 45 minutes)
- ¼ cup Dry Wild Mushroom Mix
- 1 large Organic Carrot (peeled, medium diced)
- 1 rib of Celery with Leaves (medium diced)
- 1 medium Sweet Onion (peeled, medium diced)
- 2 tablespoons Vegetable Oil
- ¼ cup Fresh Ginger Coins
- 5 Cloves of Fresh Garlic (crushed)
- 1 whole Star Anise
- ½ teaspoon Cracked Pepper
- ¼ cup Soy Sauce
- 3 tablespoon Mirin
- 1-2 tablespoons Double Dark Sweet Soy Sauce
- 8 ounces Fresh Spinach
- 2 tablespoons Vegetable Oil
- 3 Cloves Fresh Garlic (crushed, rough chopped)
- Pinch of Red Pepper Flakes
- 2 tablespoons Water
- 8 ounces Fresh Small Shiitake Mushrooms
- ¼ cup Soy Sauce
- 1 tablespoon Sesame Seed Oil
- 2 tablespoon Vegetable Oil
- 1 teaspoon Grated Fresh Ginger
- Pinch of Red Pepper Flakes
- ¼ cup Chile Paste
- 4 packages Udon Noodles
- ½ Bunch Fresh Cilantro
- 4 Large Soft-Boiled Eggs (peeled, cut in half)
- 1 cup Green Onions (chopped into fine rings)
- 1 teaspoon Toasted Sesame Seeds (optional)
Directions
Broth
- Add the oil to a saucepan, over medium high heat, char the carrots, celery and onions.
- Add the remaining ingredients and simmer on low for several hours. Strain and adjust the seasonings to your liking. Keep warm, heat to serve.
Garlic Spinach
- In a hot sauté pan over high heat, add the oil to the pan along with the crushed garlic cloves. Wait a minute before adding the washed spinach.
- Stir around to wilt for a minute then add the water. Turn to wilt evenly and sprinkle with the red pepper flakes then set aside.
Shiitake Mushrooms
- Heat the vegetable oil in a sauté pan, over medium heat. Add the garlic and sauté the mushrooms until just barley done.
- Transfer them to a container and add the soy, sesame oil, ginger, and red pepper flakes. Set aside and let marinade, turning occasionally.
Udon Noodles
- To assemble the bowl, cook the udon noodles, then divide the noodles among the 4 bowls. Add broth to just barely cover the noodles.
- In little mounds around the rim of each of the bowls add some of the wilted nettles, marinated shiitakes, chopped green onions, cilantro, chili paste, sesame seeds and a soft set egg cut in half.
