Beef and Udon Noodle Soup

Step 1

Put 3L of water 1.5 teaspoons of salt in a large pot, then bring the salted water to a boil. Add your udon noodles and cook for 9 minutes (or cook to packet instructions). Use a pair of tongs to remove the noodles and transfer them to a colander. Give the cooked udon noodles a quick rise and set aside.

Step 2

Get a large bowl, fill it with water then add your ice.

Step 3

Bring the salt boiling water in the pot down to a simmer, add the bok choy stems, simmer for 1 minute then add the leaves and cook for another 30 seconds.

Step 4

Use your tongs or a large slotted spoon to transfer the bok choy to your ice bath. Leave for 20-30 seconds and then drain (do not leave the bok choy in the ice water).

Step 5

Put your stock, ginger, garlic cloves and star anise in a pot. Bring the stock to a boil over the stove, then turn the heat down low and simmer stock uncovered for 10-15 minutes.

Step 6

Once you have simmered the stock, use a slotted spoon to remove the ginger, garlic and star anise. Then use a regular spoon to skim the stock. Finally, season the stock to taste with your soy sauce. Make sure you don't add too much and taste as you go.

Step 7

Season your steak on both sides generously with salt and pepper.

Step 8

Pre-heat a pan over high heat for at least 1 minute, turn the kitchen fans on and/or open the windows. When the pan is nice and hot, add your oil, then add your steak and sear for about 4 minutes on each side for medium rare (this is for a steak that is about an inch thick).

Step 9

Transfer the steak to a plate to rest for a couple of minutes, then transfer to a board. Use a sharp knife to slice thin strips out of the steak.

Step 10

Put some of your noodles in a serving bowl, then add some bok choy, neatly place a few strips of steak on top, garnish with spring onions and sesame seeds, ladle in some of the stock and if you've made them, serve with a ramen egg.