I made the stock from scratch and it simmered for about 14 hours. Added aromatics and reduced it for about 2 hours. Topped with marinated grilled short rib, rib eye, enoki mushrooms, soy egg, fried garlic and green onion. Homemade chili crisp optional.
I'm proud of this one.
by We_Are_All_We_Have
1 Comment
At what point do you switch to a plate of steak and toppings, and then the ramen in a small bowl on the side? Like what’s the point of piling an entire entree on top of the noodles?