HOMEMADE UDON NOODLES

INGREDIENTS:

6 Cups all purpose flour (Plus extra for dusting)

1 1/2 tbsp of sel de guerande (Or use kosher salt if that’s all you have on hand)

2 Cups of water for noodles, plus two more cups for broth

1 32 oz. broth (beef preferably, but you can use whatever you have on hand because we will add the beef to the broth)

2 Garlic cloves (crushed)

1 lb. stew meat cut thinly (I only had cubed stew meat this time so that is what I used and it turned out equally delicious)

1 tsp beef bullion (Optional if you want extra flavor)

1 Cup diced mushrooms

1 bunch of bok choy

2 soft boiled eggs (Per plate)

2 tbsp soy sauce

2 tbsp mirin sauce

Chopped scallions and spicy garlic sauce for garnish

NOODLES:

***Mix the flour with the sel de guerande and slowly add water while mixing it with your hands or a wooden spoon until well combined. Knead well until it becomes the consistency of a dough. Let dough rest for at least an hour before making the noodles, covered with a paper towel or wrapped in saran wrap.

Using a rolling pin stretch the dough to a square shape. Roll a few times like if you were making puff pastry and cut thing or thicker noodles as desired. I like mine a little thicker for a homier taste, but you can do thinner noodles if that’s what you prefer.

Cover them with a paper towel.

SOUP:

In a large pot combine broth, extra water, bullion and garlic and bring to a boil. Reduce heat to a medium/high and add beef. Cook until the meat is almost fully cooked. Add noodles and mushrooms. Right before the noodles and the mushrooms are fully cooked, add the bok choy. We add it toward the end of the soup to avoid overcooking it.

Right as you add the bok choy, start working on the eggs by soft boiling them. Usually about 3 to 5 minutes. I like mine super soft so I cook them for about 3 minutes only.

Serve soup and garnish with scallions, eggs and spicy sauce.

TIME TO ENJOY!