Spicy miso bone broth is paired with Frank's RedHot® Stingin' Honey Garlic Sauce glazed short rib and chewy udon noodles for a unique and craveable soup.
Spicy miso bone broth is paired with Frank's RedHot® Stingin' Honey Garlic Sauce glazed short rib and chewy udon noodles for a unique and craveable soup.
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Instructions
Spicy Sipping Broth
- In a pot place bone broth, miso, lemongrass, garlic, Japanese 7 Spice, bonito flakes and dried nori. Bring mixture to a boil, reduce heat and simmer for a few minutes.
- Remove from heat and strain. Cool completely, cover and refrigerate for service.
Prep
- In a bowl whisk together the soy sauce, Stingin' Honey Garlic Sauce and Japanese Seven Spice. Divide in two.
- Place one half in a Ziploc bag with the two soft boiled eggs. Allow to marinate for at least one hour or up to overnight. Reserve remaining mixture for service.
Service
- For service, heat oil in sauté pan over medium high heat. Add 2 ounces short rib and sear on both sides. Add 1 ounce reserved soy sauce mixture. Cook until soy mixture has reduced and thickened to stick to short rib. Remove from pan and hold warm.
- Warm 2 ounces of udon noodles in boiling water until warmed through. Place in desired bowl. Top with 8 ounces spicy sipping broth, 2 tablespoons each edamame, carrots, bean sprouts and snow peas.
- Remove 1 egg from marinade and halve. Place one half on finished udon bowl, reserve remaining half for additional plates. Finished with seared short rib. Serve hot.
Chef's Tip: Easily replace short rib for shrimp or thin slices of chicken and use the same preparation method for different protein options. Tofu would also work well.
