On chilly nights there is nothing my family loves more than a big ol bowl of homemade ramen. My better half has converted me as much as possible on making what we eat fresh.
I remember watching a video on YouTube where one person ate store bought Top Ramen and the other homemade ramen noodles. After eating they both swallowed a M2A camera pill. During the video they showed the bodies inability to break down the processed food (Top Ramen) over a 32 hour period. There are many preservatives in the store bought processed foods that our bodies just aren’t meant to ingest.
One such product in Top Ramen and is in many of our processed foods is TBHQ, a petroleum derivative and is banned in many countries but not America. Hmmmmmm…. I’m no doctor, nor do I pretend to be… I just know that it hit home for me and I believe that homemade actually tastes 1000% better than store bought!
So here is my recipe for a healthier version.
Bread Flour
2 tsp Baking Soda
Eggs
5 Star anise
Two quarts of Organic Beef Broth (reduced sodium works too)
A Beef Brisket (3-4 lbs)
Whole Allspice
Sliced Ginger (about half a big one)
1 Tbs Sugar
1/4 C Soy Sauce (reduced sodium works too)
1 tsp White Pepper
Sliced Green Onions
Directions
Pour in a stock pot the entire containers of Organic Beef Broth, plop in the Brisket, Star Anise, Allspice, Sugar, White Pepper, Soy Sauce and sliced Ginger. Cover and simmer until soft, about 3-4 hrs.
Noodles:
You’ll need to find the right texture but we use about 4-6 eggs, baking soda and enough Bread Flour to make it not sticky (about 3-4 cups of Bread Flour)… But not dry. We have a Kitchen-aid that we run the dough through multiple times and then run the dough through the cutter. If you don’t have one like we didn’t for years, knead it by hand and then cut thinly with a knife.
Bring a pot of water to a boil and boil noodles for about two min…place cooked noodles in a bowl and then place sliced brisket on top of noodles and ladle in the soup from stock pot. Garnish with green onions and viola!!! One of my favorite dishes of all time!
It takes longer but I promise the taste is worth the limited time you actually have to put into this dish!
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