● Chop beef chuck or prime rib into 1" bite sized cubes [trim any fat] and chop your chives.
● I typically use my leftover prime rib and any leftover Au Jus from holiday meals. [look for my Mike's EZ Prime Rib recipe]
● So, know there will be additional herbs and spices in this prime rib version. It will also take less time to cook until meat is melt in your mouth tender.
● If you have any leftover prime rib bones, throw those in your pot as well. There's a lot of fat and flavor in those suckers!
● Place all ingredients - except for 1 of your 4 boxes of broth, your noodles and anything listed as sides/garnishments - in a large pot.
● Simmer covered for 2 hours or, until meat is melt in your mouth tender, if using raw chuck.
● After 2 hours, I'll add some additional crispy chive ends for soup body and texture.
● Boil your eggs. Using older eggs [they're much easier to peel] bring your eggs and water to a rapid boil.
● Once at a full boil, turn off heat and allow eggs to sit with lid on for 18 minutes.
Arrest the cooking process by placing your eggs in an ice bath immediately.
● In a seperate pot, bring 1/2 of your broth and water as needed, 1 tsp salt and a small splash of oil to a boil.
● Place noodles in your simmering pot and boil al dente [important step as you'll be simmering your noodles again for 2 minutes in your original broth] - as per manufactures directions.
● Usually about 9 to 10 minutes.
Drain your noodles. Do not rinse.
● Taste test your broth at this point and see if you'd like to add additional hot sauce, pepper, garlic, soy sauce or Cajun Seasoning.
● Immediately add noodles to your original beef pot for 2 minutes on a heavy boil to absorb your fullest broth flavors.
● Serve in styrofoam cups [if on the go] with sliced eggs, fresh chives and a splash of each garnishment listed, if desired.
For the record, let it be said that I don't quite get the Ketchup garnishment part of this recipe but, to each his own!
Old Sober with Udon Noodles. Enjoy!