Udon noodles, cooked to package directions and set aside
two baby sour gerkins
one shoot of scallion
one clove of garlic
bunch of water cress rinsed and set aside
five baby portabello
toasted sesame oil
To make in advance: (it's worth it bitches, this is the soul of your soup): in a slow cooker place brisket and water to capacity. Place about a teaspoon of salt in it. Cook over night. If you go to the bathroom, check the broth and add water to keep the pot full. In the morning unplug slow cooker and place meat and broth in plastic containers. Bones will have fallen from the meat, throw them out.
When you are ready to make your ramen: cook noodles to package directions if you have not done so. Do not over cook them; it is better to leave them a tad al dente. run your container of broth under hot water to loosen frozen broth from container, then transfer frozen broth to a pot. On low to medium heat warm broth. In separate pot boil egg. Wash and slice mushrooms very finely. When some of the broth has dissolved dump in mushrooms. Maintain heat on medium. Julienne the cucumber, the carrot and slice the garlic clove and the scallion finely. When broth is all dissolved and the mushrooms are fragrant, turn off heat and dump carrots and cucumbers in and cover pot. Heat about a tablespoon or two of sesame oil over low heat. Peel your egg and set aside. Scoop out broth into bowl and fill three quarters of the way full. Make sure to fish out some hunks of meat, then add noodles. Raise flame on pan to brown the garlic and quickly turn off. slice your gerkins and add to bowl. Slice egg in half and place in bowl. Pour in a bit of soy sauce and rice vinegar to taste. Finish with the garlic and scallions. Serve ramen and the watercress as an accompaniment.
My beautiful belly bloated with ramen goodness