Brad's soba. Ramen style. Ramen style. this is my take on Japanese Ramen. The key is layering the flavors in this broth. Traditional style would require me to be in the kitchen all day.

So the normal ramen you see in restaurants is usually noodles, meat and a few vegetables in a broth right? (Although soup-less style is becoming more and more popular) The broth usually defines the kind of ramen it is; Shoyu, salt, tonkotsu, and miso. I chose to use soba noodles in my ramen re-make. Traditional ramen noodles are made from wheat , but the prepackaged type are infused with oil and then dried. You can Have Brad's soba. Ramen style using 27 ingredients and 10 steps. Here is how you cook that.

Ingredients of Brad's soba. Ramen style

It's of For the broth.
Lets Go Prepare 3 qts of water.
Lets Go Prepare 3 sheets of nori, torn in half.
Lets Go Prepare 6 of beef bouillon cubes.
Lets Go Prepare 1 of medium sweet onion.
What You needis 4 cloves of fresh garlic.
What You needis 2 of "x4" fresh ginger root.
Lets Go Prepare 1/4 cup of fish sauce.
What You needis 2 tbs of mirin.
What You needis 1 tsp of anise extract.
Lets Go Prepare 1/2 tsp of almond extract.
What You needis 1 tsp of sesame oil.
Lets Go Prepare 1/3 Oz of Thai basil.
What You needis 1/2 of lime.
What You needis of Other stuff.
Lets Go Prepare 2 of pkgs chukka soba, dried.
What You needis 6 of eggs.
What You needis 1 tbs of baking soda.
What You needis 12-14 Oz of NY steak. Deboned, fat trimmed, cut to 1/4 "slices.
What You needis of Sea salt.
It's of White pepper.
It's of Garnish.
It's leaves of Thai basil.
Lets Go Prepare of Shiracha sauce.
It's slices of Lime.
It's of Black pepper.
What You needis of Green onions, cut on the bias.

My goal was to make a healthier version. I decided to go with soba noodles: Japanese buckwheat noodles. You do not have to use soba noodles. With Japanese cooking, everything appeals to the senses.

Brad's soba. Ramen style instructions

Bring a pot of water to a boil. Add baking soda. Drop eggs in with a spoon. Quickly return to a boil. Boil 10 minutes for hard boiled, 6 minutes for soft boiled. Whatever you prefer. When done, immediately remove from heat and run under super cold water for 5 minutes. Let sit in cold water while cooking..
Meanwhile, start the broth. Place 3 qts water in a pot. Bring to a boil. Add nori sheets. Simmer for 10 minutes. Keep an eye on this. If nori starts to fall apart remove it. But still remove after 10 minutes max..
Next add bouillon. Peel and cut onion in half. Add it. Simmer 10 minutes. What ever style of bouillon you use, use enough to make 12 cups broth. I use knorr brand. The cubes will make 2 cups..
Peel the garlic and ginger. Cut ginger in 1/4 inch slices. Smash the garlic cloves and ginger slices. Add to broth. Simmer 10 minutes.
Add rest of broth ingredients. Simmer for ten more minutes..
While you have been making the broth. Remove steak from refrigerator. Remove the bone and trim fat. Slice across the thin side of the steak, into 1/4 inch slices. Lay out on a cutting board, and lightly sprinkle with sea salt and white pepper. Let meat come to room temperature..
Strain broth through a wire strainer. Place broth back on stove and continue to simmer..
Place 2 qts water, 1 bouillon cube, and 1 tsp sesame oil in another pot. Bring to a boil. At the same time turn up the heat and bring broth to a rolling boil..
Add noodles to water pot. Cook 3 to 4 minutes. Drain, and rinse in cold water..
Put noodles in a bowl. Place raw beef on top. Slowly run boiling broth over meat while filling bowl. Add desired garnishes. Sprinkle black pepper over egg. Serve immediately. Enjoy..

Flavors, textures, colors, the overall composition and presentation of food on the plate -- nothing is overlooked. For more, check out our collection of Japanese Recipes. This ramen soba noodle soup is the perfect blend of a soupy base, chewy soba, fresh and vibrant vegetables and lots of fresh herbs and chilli. Tsukemen style: It's big in Japan right now—"dipping" ramen, that is—and it's poised to sweep NYC next. Soba, udon, vermicelli—there isn't a noodle out there that doesn't feel at home in a cold summer salad with crisp vegetables and a bracing dressing to bring it all together.