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.
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.
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.
Ingredients
32 oz chicken broth
4 tsp White Miso
1 tsp minced garlic
1 tsp lemongrass, minced
1 tsp McCormick Culinary Japanese Seven Spice
1/4 tbsp Bonito Flakes
1/2 each. dried nori, sheet
4 tsp Scallions, thinly sliced
1/2 cup soy sauce
1/2 cup Frank’s RedHot® Stingin’ Honey Garlic™ Sauce
1 tsp McCormick Culinary Japanese Seven Spice
2 ea soft boiled egg
1/2 lb Boneless Short Rib, trimmed and thinly sliced
1 tbsp oil, vegetable
8 oz udon noodles, fresh or frozen
1/2 cup edamame, beans only
1/2 cup Carrots, shredded
1/2 cup bean sprouts
1/2 cup peas, snow
McCormick - Since 1889, McCormick for Chefs has traveled to far-off lands in pursuit of high quality, pure herbs and spices.
