Beef and Udon Noodle Soup

Preparation

Put 3 liters of water and 1 1/2 teaspoons of salt in a large saucepan. Bring the salted water to a boil. Add udon noodles and cook for 9 minutes (or cook according to package directions). Use a pair of tongs to remove the noodles and transfer them to a colander. Quickly whip the cooked udon noodles and set aside.

Take a large bowl, fill it with water, then add ice.

Bring salted boiling water to a simmer in the saucepan. Add the bok choy stems, simmer for 1 minute then add the leaves and cook for another 30 seconds.

Use tongs or a large slotted spoon to transfer the bok choy to an ice bath. Let stand 20 to 30 seconds, then drain (do not leave bok choy in ice water).

Put the broth, ginger, garlic and star anise in a saucepan. Bring the broth to a boil on the stove, then lower the heat and simmer the broth uncovered for 10 to 15 minutes.

Once you have simmered the broth, use a slotted spoon to remove the ginger, garlic and star anise. Then use a regular spoon to skim the broth. Season the broth to taste with soy sauce. Make sure you don’t add too much and taste as you go.

Generously season the steak on both sides with salt and pepper.

Preheat a skillet over high heat for at least 1 minute. Turn on the kitchen fans and/or open the windows.

When the pan is hot, add oil. Add the steak and sear for about 4 minutes on each side for medium-rare (this is for a steak about 1 inch thick).

Transfer the steak to a plate to rest for a few minutes, then transfer to a board. Use a sharp knife to cut thin strips of steak.

Put some noodles in a serving bowl, then add bok choy. Carefully lay a few strips of steak on top. Garnish with spring onions and sesame seeds. Pour a ladle into the broth and, if you made it, serve with a ramen egg.