Ramen with Bok Choy and Pulled Beef

Instructions

1. Prepare the Broth:

   • Place 1 kg Beef Bones in a large pot.

   • Halve 1 Onion and add it to the pot.

   • Roughly chop 2 Carrots and add them to the pot.

   • Crush 3 cloves Garlic and add them to the pot.

   • Slice 1 Ginger and add it to the pot.

   • Add 3 tbsps Soy Sauce, 1 tbsp Fish Sauce, 2 Spring Onions, 2 Bay Leaves, and 2 liters Water to the pot.

   • Bring the mixture to a boil.

   • Reduce the heat to low, cover the pot, and simmer for 3–4 hours.

   • Skim off any impurities that rise to the surface.

   • Strain the broth to remove the solids.

   • Season with Salt and Pepper to taste, and keep the broth warm.

2. Slow Cook the Beef:

   • Season 500 g Beef Chuck with 1 tsp Salt and 1 tsp Black Pepper.

   • Place the seasoned beef in a slow cooker or a large pot.

   • Cover the beef with water.

   • Cook on low for 4–5 hours, or until the beef is tender and can be easily shredded.

   • Shred the beef with forks and set it aside.

3. Prepare the Ramen and Vegetables:

   • Cook 200 g Ramen Noodles according to the package instructions.

   • Drain the noodles and set them aside.

   • Halve 2 Bok Choy.

   • Thinly slice 1 large Carrot.

   • Blanch the bok choy and sliced carrot in boiling water for 2–3 min, or until they are just tender.

4. Assemble the Ramen Bowl:

   • Place a portion of ramen noodles in each bowl.

   • Ladle the hot beef broth over the noodles.

   • Top with the shredded beef, bok choy, and carrot slices.

   • Garnish with Sesame Seeds.