Beef Short Rib Broth

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Prep Time: 10

Cook Time: 1 40

Total Time: 1 50

Servings: People

Calories: 933kcal

Author: Chef Jack Ovens

In a large pot over medium-high heat, add in the peanut oil & sear the short ribs on all 4 sides for 3 minutes each, 12 minutes in total.
Add in the red miso paste, soy sauce, mirin, chicken stock, spring onion (scallion) and ginger. Mix to combine, bring to a boil, reduce heat to low, place on a lid and reduce for 45 minutes.
45 minutes later, carefully remove the lid and skim off the layer of fat that will have formed on the surface, discarding it in the bin and not down the drain. Place the lid back on and continue simmering for another 45 minutes.
After 1 ½ hours in total, remove the lid and add in the rice wine vinegar and baby bok choy, mix to combine and cook for a final 4 minutes to soften the bok choy. Remove and keep hot.
Place a saucepan of water over high heat and bring to a boil. Add in the soba noodles and cook as per packet instructions (about 4 minutes). Remove from heat and drain through a colander.
To serve, place the soba noodles into a bowl, top with the beef and bok choy and pour over the broth to cover the noodles. Garnish with thinly sliced spring onion (scallion). Dig in.