This is a mishmash of ideas, styles, techniques, and flavors, yet it comes together as a delicious bowl of noodles. Let’s begin with the broth. It is a semi-traditional Asian pork broth, which we made in a pressure cooker. Separately, we made an Indian mango pickle stock, also in the pressure cooker, which we initially planned to use to make noodles but instead used to braise beef shanks, yes, you guessed it, in the pressure cooker. If you are still following this train of thought, we then blended the beef braising liquid with our pork broth to create our noodle broth. To make the noodles themselves, we whipped out the Arcobaleno AEX18. We made a simple ramen dough with water, flour, salt, and baking soda. The result was an elastic noodle, made with the chitarra die, which retains its snap, even while sitting in hot broth. The egg component is a freezer-cured egg yolk, which is then cleaned and rolled thin. We season it with smoked Maldon salt, jalapeño, lovage, and mitsuba. To complete the dish, we add the cooked noodles, braised beef, nuggets of bone marrow from the beef shanks, and more lovage, mitsuba, and jalapeño. We are thrilled with the combination of flavors as well as the wonderful textures from our variety of approaches. It may not be traditional, but it most certainly is delicious.
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