SlurpWorthy Beef Ramen Noodles Restaurant Style at Home

Ingredients

• 2-3 lbs (900g - 1.35 kg) beef brisket, trimmed
• 2 tablespoons (30 ml) vegetable oil
• 1 large onion, chopped (approx. 1 ½ cups/200g)
• 2 carrots, chopped (approx. 1 cup/120g)
• 2 celery stalks, chopped (approx. ¾ cup/90g)
• 4 cloves garlic, minced (approx. 1 tablespoon)
• 2-inch (5cm) piece of ginger, peeled and grated
• 8 cups (1.9L) beef broth
• 4 cups (950ml) water
• 1/4 cup (60 ml) soy sauce
• 2 tablespoons (30 ml) mirin
• 1 tablespoon (15 ml) rice vinegar
• 1 teaspoon (5 ml) sesame oil
• 1 star anise
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 pound (450g) fresh or dried ramen noodles
• 6 large eggs
• 4 scallions, thinly sliced
• 1 cup (100g) dried shiitake mushroom, rehydrated, stemmed and sliced
• 1 cup (100g) bean sprouts
• 1 sheet nori seaweed, cut into strips
• Sesame seeds, for garnish
• Chili garlic sauce (Sriracha or similar), for serving (optional)