Steak Ramen Noodle Soup, Tokyo Style

Main ingredients

• 2 tablespoons toasted sesame seed oil (or Bartenura Olive Oil)

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  Bartenura Olive Oil

• 6 scallions, whites and greens, washed

• 3- to 4-inch piece fresh ginger root, peeled and quartered

• 8 cloves garlic, peeled

• 2 (6- to 8-oz.) boneless steaks, sliced into 1-inch-thick pieces

• 1 teaspoon Haddar Kosher Salt

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  Haddar Kosher Salt

• generous pinch of black pepper

• 1 large carrot, peeled and chopped into large pieces

• 1 small red pepper, diced

• 1 small yellow pepper, diced

• 1 small parsnip, chopped into large pieces

• 1 zucchini, chopped into large pieces

• 1/2 cup frozen edamame (optional)

• 1 small onion, quartered

• 7 cups water

• 1/2 cup Tio Pepe Cooking Sherry or good semi-dry red wine

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  Tio Pepe Light Sherry

• 1/4 cup sweet Haddar Teriyaki Sauce

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  Haddar Teriyaki Sauce

• 1/4 cup shoyu or low-sodium soy sauce

• pinch crushed red pepper (optional)

• 4 packages plain ramen noodles (do not use the packets that come with them, just the noodles)

• hard-boiled eggs (optional)