By Beth Peterson
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Prep Time
45 min -
Cook Time
2 hr -
Serving Size
2
Ingredients
- 3 cups all purpose flour
- 1 tbsp salt
- 1 cup water
- 4 oz white miso
- 32 oz beef broth
- 1 cup rehydrated mushrooms
- 1 tsp grated fresh ginger
- 1 stalk lemon grass
- 1 bunch cilantro stems
- 2 tsp fish sauce
- 4 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp mirin
- 1 tsp sriracha
- 16 oz water
- 1 tbsp chili oil
- 2 tbsp soy sauce
- 2 garlic cloves
- 2 oz Udon noodles
- 3 oz broth
- 3 slices avocado
- 3 slices jalapeno
- 1 poached quail egg
- 2 slices of pickled daikon
- 2 oz Bison tenderloin
Preparation
- Incorporate all-purpose flour, salt and water. Mix well.
- Kneed for 5 minutes.
- Add to rolling salted water, cook until tender.
- Ice bathe immediately once they are complete.
- Bring 4 oz white miso, 32 oz beef broth, 1 cup rehydrated mushrooms, 1 tsp grated fresh ginger, 1 stalk lemon grass (bruised and chopped), 2 cloves fresh garlic (crushed), 1 bunch cilantro stems to a full simmer.
- Add cilantro, re-season.
- Continue to season for 15 minutes.
- Add the flavorings (2 tsp fish sauce, 4 tbsp soy sauce, 2 tbsp rice wine vinegar, 2 tbsp mirin, 1 tsp sriracha) one at a time.
- Stir between, preseason as needed.
- Slice tenderloin into paper thin strips.
- Mix remaining ingredients (16 oz water, 2 oz bison tenderloin, 1 tbsp chili oil, 2 tbsp soy sauce, 2 garlic cloves) and marinate tenderloin.
- While stock is simmering, adjust seasoning.
- Add ingredients (3 oz Udon noodles, 3 oz broth, 3 slices avocado, 3 slices jalapeno, 1 poached quail egg, 2 slices pickled daikon, cilantro, scallion) one at a time.
