Spicy Beef Noodle Soup from Toques in Black: The Extraordinary Diversity of Black Chefs by Nyesha J Arrington

Name: Spicy Beef Noodle Soup from Toques in Black: The Extraordinary Diversity of Black Chefs by Nyesha J Arrington
Ingredients: 100 grams scallions, trimmed, large dice; 25 grams whole garlic, crushed; 25 grams ginger, sliced; 100 grams shiitake mushrooms; 5 quarts knuckle bone beef broth (if not available, preferred beef broth can be substituted); 2 pounds ground beef or bison; 20 grams fish sauce; 10 grams granulated sugar; 150 grams soy sauce; 15 grams sesame oil; 1 ounce neutral oil; 20 grams jalapeño peppers, chopped; 200 grams Gochujang; 50 grams sesame oil; 150 grams fish sauce; 250 grams soy sauce; 4 grams red chili flakes; 30 grams miso paste; Spicy Beef; Alkaline Noodles; Beef Broth; Soft boiled eggs; Kimchi, as needed (optional); Jalapeño peppers, sliced, as needed; Scallions, sliced, as needed; 250 milliliters soda water, warmed to 160°F.; 4 cups high gluten flour; 50 grams Gochujang; 4 teaspoons baked baking soda; 15 grams dried, ground shrimp

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For the Broth Step One In a large stainless steel pot roast all step one ingredients until golden brown, about 10 minutes. Step Two Add all step two ingredients

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Cooking tools:

Stainless steel stockpot
Stove
Spider strainer
Chef's knife
Cutting board
Wooden spoon

Ingredients

100 grams scallions, trimmed, large dice
25 grams whole garlic, crushed
25 grams ginger, sliced
100 grams shiitake mushrooms
5 quarts knuckle bone beef broth (if not available, preferred beef broth can be substituted)
2 pounds ground beef or bison
20 grams fish sauce
10 grams granulated sugar
150 grams soy sauce
15 grams sesame oil
1 ounce neutral oil
20 grams jalapeño peppers, chopped
200 grams Gochujang
50 grams sesame oil
150 grams fish sauce
250 grams soy sauce
4 grams red chili flakes
30 grams miso paste
Spicy Beef
Alkaline Noodles
Beef Broth
Soft boiled eggs
Kimchi, as needed (optional)
Jalapeño peppers, sliced, as needed
Scallions, sliced, as needed
250 milliliters soda water, warmed to 160°F.
4 cups high gluten flour
50 grams Gochujang
4 teaspoons baked baking soda
15 grams dried, ground shrimp