Short Rib Udon Noodle Soup

Ingredients:

• 2 cups beef broth 

• Leaves of 1 baby bok choy

• Broccolini (I used about 3 stalks; you can add more or less) 

• 2 tbsp vinegar

• 1/2 tbsp miso paste

• 1 tbsp soy sauce 

• 200 g Udon noodles 

• Meat from one short rib (from my ginger soy braised short rib recipe found here)

• Sesame seeds and cilantro to garnish

• Salt and pepper to taste

Instructions:

1. Heat the beef broth in a small saucepan.

2. Heat a separate pan and add in sesame oil. Add the vegetables and allow them to toast slightly and get to a golden brown color. 

3. Add the toasted vegetables to the broth and let simmer for about 10 minutes or until cooked but not too soft. 

4. Add in the vinegar, miso paste, and soy sauce. Taste the broth for seasoning. If it’s too salty, try adding more vinegar, but if it tastes underseasoned, try adding a pinch of salt or more soy sauce. 

5. Add in the Udon Noodles and Short rib meat if using. 

6. Let this come to a gentle simmer for a few minutes, essentially just heating the noodles and meat. 

7. Garnish with sesame seeds and cilantro, and enjoy!