- 1 1/2 cups flour
- 2 eggs
- 2 tsp salt
- 7 Tbsp water
- 64oz beef broth (prepared)
- 8 oz shiitake mushrooms
- 1 bunch fresh broccoli
- 1 cup frozen corn
- 1 1/2 Tbsp minced garlic
- 1 Tbsp grated ginger
- 1/2 cup green onion, chopped
- 1 tsp togarashi
- 1 Tbsp oriental five spice
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1Tbsp miso
- 2 tsp dashi
- 1/4 cup shredded nori
- Teriyaki sauce
- 1 egg
- 1 Tbsp olive oil
- 3 thin cut flank steak
- 2 butterfly pork chops
- Marinate flank steak in teriyaki sauce 6 hours in refrigerator
- Combine flour, 6 Tbsp salt, eggs, and water in a bowl or food processor. Mix until well blended and flour isn’t powdery.
- Split dough into two equal batches, knead several minutes until dough makes a nice ball, slightly tacky.
- Wrap dough in damp cloths and set aside to rest (~30-45 minutes in summer, 1.5 hours in winter)
- Roll out and stretch dough on well floured surface until about 1mm thick. Cut into thin noodles, or run through pasta cutter.
- Dust finished noodles with flour and set aside or hang to dry.
- Pour broth into large pot on low heat. You can add a little water to thin it out or increase volume.
- Slice mushrooms, sauté in 1 Tbsp olive oil about three minutes, then add mushrooms to broth.
- Combine togarashi, five spice, garlic, miso, dashi, and ginger in broth.
- Sauté corn in butter until soft, add to broth.
- Cut broccoli into small chunks, sauté 4-5 minutes with 1 Tbsp olive oil until it takes on a nice bright green and is crisp, but not crunchy. Add to broth.
- Add green onions and nori to broth. Continue to simmer.
- Preheat over to 425 degrees.
- Beat egg, cut pork chops into halves, coat, and cover with Shake-n-Bake.
- Place on oiled cookie sheet, cook 20-25 minutes.
- Boil a pot of water with last 1 Tbsp of salt, drop noodles in to boil 3-4 minutes until soft.
- Drain noodles, set aside.
- Sear steak until a nice medium-rare to medium
- Slice steak and pork chops on a nice bias, set aside
It sounds like a lot, but it’s pretty fast and easy for the most part. The toughest part is muscling through kneading the dough. Leave out the pork to keep it a little simpler if you want. This recipe will make enough for several people though, so I like offering a choice on proteins. Try to keep the noodles really thin. Taste your soup frequently as you add stuff, and adjust to your liking. For instance, if the soup get’s a little to “fishy” tasting, cut back on dashi, or swap the nori with spinach. You can lighten it up a little by swapping the beef broth and steak for chicken too. It’s all very flexible.