Hop ramen soup with oxtail & vegetables from Caio Benati
INGREDIENTS (Serves 6)
For the broth (base)
3 l water
1.5 kg oxtail, sawn into pieces
50 g kombu
30 g wakame
30 g shiitake, dried
15 g porcini mushrooms, dried
10 g morels, dried
10 g maitake, dried or fresh
1 piece (5 cm) ginger, sliced
2 stalks lemongrass, pressed
2 kaffir lime leaves
1 piece (2 cm) galangal, sliced
200 ml sake
200 ml light beer
150 ml mirin
100 ml rice vinegar
100 ml soy sauce
2 onions, quartered
2 carrots, roughly sliced
1 leek, cut into pieces
1/2 celeriac, diced
2 stalks of celery
1 kohlrabi, diced
1 bell pepper, red
1 large tomato, halved
100 g wild broccoli (only stems for the broth)
1 sprig of rosemary
1 bunch parsley
1 sprig savory
200 g mushrooms, sliced
100 g peas
100 g green beans, halved
100 g spaghetti beans
100 g chard, cut into strips
1 zucchini, cut into thin strips
2 tbsp Iburig Akko (pickled, smoked radish), diced
1 tbsp black sesame seeds, toasted
To taste (after 2 days)
3 tbsp miso
2 tbsp yuzu juice
salt & cayenne pepper to taste
Green Bean Puree (Bean Mate)
300 g green beans, fresh
salt, cayenne pepper
Spinach Puree (Spinach Mate)
some spinach, fresh
salt, cayenne pepper
Bean and hop cone
300 g bean puree (see above)
200 g ramen broth
10 g crystal soy
salt, pepper, cayenne pepper
6 g agar agar
3 sheets of gelatine (gold)
1 tbsp spinach puree (see above)
In addition,
6 eggs
, 600 g soba noodles
, some coriander cress,
some Mandarina hops
Ramen broth
1. Prepare oxtail
- Blanch oxtail pieces in boiling water for 5 minutes, then drain and rinse well.
- Roast vigorously in a large saucepan with a little oil until brown all over.
2. Prepare broth (day 1)
- Add kombu, wakame, dried mushrooms (soaked, keep soaking water), ginger, galangal, lemongrass, kaffir lime leaves, sake, beer, mirin, rice vinegar and soy sauce to the meat.
- Add vegetables (onion, carrot, leek, celery tuber, celery, kohlrabi, bell pepper, tomato, broccoli stalk) and herbs (rosemary, parsley, savory).
- Pour in water (approx. 3 L) and bring to the boil slowly.
- Reduce heat and simmer gently for 4-5 hours. Skim off the foam and fat in between.
3. Let it rest
- Allow the pot to cool, cover and leave to infuse in the fridge overnight.
4. Continue cooking (Day 2)
- Simmer again for 4-6 hours, then reduce the broth to about 25% (approx. 2.2 L remain).
- Strain through a fine sieve, set aside pieces of meat (can be deboned and used as a topping).
5. Taste
- Refine broth with miso and yuzu juice.
- Season with salt, soy sauce and cayenne pepper to taste.
Green Bean Puree (Bean Mate)
Boil the beans until soft and immediately quench in ice water. Finely chop and then process in a blender or with the Pacojet until smooth. Season with salt and cayenne pepper to taste.
Spinach puree (spinach mate)
Blanch the spinach briefly and quench in ice water. Finely chop and mix to a creamy mixture or process with the Pacojet to a smooth mass. Season with salt and cayenne pepper to taste.
Bean and hop cone
Mix all ingredients together and bring to the boil. Stir in the agar, agar, and soaked gelatine, then add the spinach puree. Pour the mixture into a silicone mold and let cool quickly until it sets.
Onsen Egg
Steam the eggs at 65 °C for 50 minutes. Then carefully open it, strip off the egg whites and use only the egg yolks for serving.
Serving
1. Mushrooms:
Fry in a little oil with shallots and parsley, season with salt and pepper and place on the plate.
2. Onsen Egg:
Carefully place the egg yolks on top of the mushrooms.
3. Soba noodles:
Boil, then sauté briefly in sesame oil. Deglaze with soy sauce, add sesame seeds and roll with tweezers to a beautiful nest. Place on the plate.
4. Meat:
Sear briefly, carve and arrange alongside.
5. Decoration:
Coriander cress
6. Ramen soup:
Bring to the boil, flavour with 0.5% Mandarina hops and leave to infuse for a maximum of 10 seconds. Pour directly over the insoles.
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