Cheu Noodle Bar's Famous Ramen

Soups

Servings: Four servings Source:

Ingredients

Broth: You'll Need

5 qts. water

2 lbs. trimmed brisket, cut into 4-in blocks

1 sheet kombu, rinsed

½ cup dried shitake mushrooms, sliced

1 onion, chopped

1 bunch scallion, chopped

1 small head Napa cabbage, chopped

¼ cup mirin

4 Tbsp. light soy sauce

3 Tbsp. sesame oil

3 Tbsp. tomato paste

1/8 cup ssamjang

1/8 cup gochujang

5 pieces small dried shrimp

2 pieces dried anchovy

3 Tbsp. sugar

Salt to taste

Matzo Balls: You'll Need

1 box Streit’s matzo ball mix

1 pack chicken bouillon

Noodles + Assembly: You'll Need

2 lb. bag of your favorite Asian noodles (we use thin ramen noodles)

Hot broth, see above, simmering on the stove

Thinly sliced brisket, see above

Hot matzo balls, see above

4 Tbsp. Kimchi

2 scallions, chopped

4 deep bowls

Directions

Add all ingredients to a large pot and simmer for 2.5 hours. Strain broth through a fine mesh colander and save the pieces of brisket for slicing. The rest of the debris can be thrown away. Let the brisket cool down before you slice it. Taste broth and add salt if needed.

Follow the directions on the box. Use the chicken bouillon in your cooking liquid. It will help to flavor the balls. You will have more balls than needed for the soups. You can store any extra matzo balls in a container with plastic wrap over top to prevent them from drying out.

Cook your favorite noodles in salted water according to package directions. Then, portion the cooked noodles into the four soup bowls. Add a large matzo ball to each bowl. Ladle the hot broth over the noodles. Top the noodles with the sliced brisket, a Tbsp. of kimchi per bowl and a scattering of scallions. Serve.

Notes

Note: you can find most of the exotic ingredients at any Asian market or you can order them online.