- Stir together all dry seasonings in a small bowl. Season beef on all sides with mixture, patting so it adheres to the beef. Place in a zip top bag and add the tamari and mirin. Squeeze out the air so the liquid surrounds the meat and let marinate for 2 to 3 hours.
- Preheat a large pot over medium heat. Remove the beef from the marinade and pat dry. Add a drizzle of oil to the pan and sear beef on both sides until deep brown. Remove to a tray and reduce heat; add scallions, garlic and ginger to the pot, stirring occasionally for about 2 to 3 minutes to cook lightly.
- Add beef stock to the pot, stirring and scraping the bottom to deglaze the pot. Place meat back into the pot and add enough water to just cover. Bring to a boil, then cover loosely and reduce heat to a simmer. Simmer for 3 to 4 hours or until beef is tender, turning occasionally so the beef cooks evenly. Remove beef from liquid and let rest on a plate or tray. Beef may be cut into large chunks or covered and chilled to slice. (Slicing is best when beef has chilled overnight, but not necessary).
- Strain broth into a new pot and season to taste with soy sauce and rice vinegar.
- When ready to serve, bring additional broth to a simmer. Place a twirl of cooked noodles in the bottom of each bowl. Slice the meat thinly or leave in large chunks and arrange on one side of the bowl. Slice eggs in half and place one half in each bowl. Pour hot broth into the bowls over the meat and noodles, but avoid the egg. Garnish with scallions or micro greens, chili crisp and garlic chips. Serve immediately.
Recipe created in partnership with Chef Adrienne Cheatham
