Ingredients
Prepare the Spicy Soup Base
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Grapeseed oil 45 ml
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Scallion, large dice 50 g
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Garlic, clove, smashed 7 each
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Ginger root, peeled, sliced 0.5 each
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White Button Mushrooms (including stems, sliced) 150 g
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Sesame oil 45 ml
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Soy sauce 250 ml
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Fish sauce 30 ml
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Miso paste 30 ml
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Gochujang (paste) 125 ml
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Red chili flakes 15 ml
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Korean chili flakes 15 ml
Prepare the Miso Beef
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Ground Beef 1.8 kg
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Sugar, granulated white 8 g
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Fish sauce 8 ml
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Sesame oil 15 ml
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Soy sauce 250 ml
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Gochujang (paste) 30 ml
Prepare the Noodles
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High gluten flour 1.2 kg
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Soda water, warm (75C) 590 ml
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Baking soda, baked 60 ml
Prepare the Beef Broth
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Water, filtered, room temperature 6 L
Finish the Soup
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Toasted sesame seed
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Scallions, sliced, as needed
Preparation
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Prepare the Spicy Soup Base
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In a large stainless steel pot, heat grapeseed oil on medium high heat, roast scallions, garlic, ginger, and mushrooms until golden brown, about 10 mins.
- Add sesame oil, gochujang paste, soy sauce, fish sauce, miso paste, red chili flakes and Korean chili flakes into the same pot. Bring up to a boil, turn down to a simmer. Cook for 1 hour on low heat skimming as necessary.
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Prepare the Miso Beef
- In a large sauté pan on medium to high heat sear off ground beef.
- Add sugar, caramelize for 2-3 minutes, add fish sauce, sesame, Knorr Intense Flavours Miso Umami soy sauce, and gochujang.
- Allow to simmer on low heat until beef is cooked through. Set aside.
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Prepare the Noodles
- For the noodles, sift flour and baking soda together, add water, mix at medium speed with hook about 5 min.
- Remove dough from mixer allow to rest 15 min.
- Roll dough 1.25 cm thick, slice into noodles.
- Assemble the noodle soup by blanching noodles for 30 seconds, in boiling salted water, then pour the strained, cooked noodles into deep bowl.
Notes:
- For baked baking soda, put in the oven at 100 C for 40 minutes.
- Warm soda water to 75 C using a thermometer.
- Sun Noodles are a good store bought alternative to homemade noodles.
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Prepare the Beef Broth
- Add 1.25 liter of Knorr Liquid Concentrated Base Beef to 6 liters of water. Bring to a simmer, whisking occasionally. Keep hot until ready to plate.
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Finish the Soup
- Pour prepared hot beef broth over the fresh made noodles, add in prepared miso beef, finish with toasted sesame, sliced scallions, and Korean chili flakes (to taste)for garnish.