Steak Ramen Noodle Soup, Tokyo Style

Ingredients

• 2 tablespoons toasted sesame seed oil (or Bartenura Olive Oil)
• 6 scallions, whites and greens, washed
• 3 to 4-inch piece fresh ginger root, peeled and quartered
• 8 cloves garlic, peeled
• 2 (6- to 8-oz.) boneless steaks, sliced into 1-inch-thick pieces
• 1 teaspoon Haddar Kosher Salt
• generous pinch of black pepper
• 1 large carrot, peeled and chopped into large pieces
• 1 small red pepper, diced
• 1 small yellow pepper, diced
• 1 small parsnip, chopped into large pieces
• 1 zucchini, chopped into large pieces
• 1/2 cup frozen edamame (optional)
• 1 small onion, quartered
• 7 cups water
• 1/2 cup Tio Pepe Cooking Sherry or good semi-dry red wine
• 1/4 cup sweet Haddar Teriyaki Sauce
• 1/4 cup shoyu or low-sodium soy sauce
• pinch crushed red pepper (optional)
• 4 packages plain ramen noodles (do not use the packets that come with them, just the noodles)
• hard-boiled eggs (optional)