This is a tribute to my great aunt, who taught me that good food is a labor of love that hits the right notes on the taste buds, stomach and mind (memorable).
During Indonesia's pre independence war, daikon is one of the ingredients that either easy to find or grow in her hometown, the hilly Sukabumi.
A great soupy dish when it's cold (or rainy) out.
Crunchy fried soybean is readily available in Indonesia, if not you can always make them yourself. Great for snacks too! —tsarolina
Tauco (taucu) soybean paste (miso paste works too)
Blitz on the food processor Tauco paste, garlic and ginger. Slowly incorporate 1 tbs. of vegetable or canola oil to obtain smooth consistency. Traditionally, we make this paste using mortar and pestle.
Heat the remaining 1 tbs. oil, sauté the Tauco Paste mixture until fragrant, mix in the beef bones, mix and cover for 2 minutes. Add water. Boil then simmer until it becomes a 2.5 qt. of broth. Sieve.
While the broth is simmering, cut the daikon into 0.25 inches coins. Then, cut the premium beef flank as thin as you can and stem off the baby Bok Choy.
Mix in the daikon coins in sieved broth, boil, salt and pepper to taste, then add a pinch of sugar (to replace MSG), simmer until daikon coins are transparent.
Once the daikon becomes tender but not yet transparent. Boil 2 qts. water on a different stock pot, once boiling add a pinch of salt.
Blanch baby Bok Choy as well as the sliced flank, sieve transfer to a ramen bowl. Soak noodle (I use flat egg noodle) until al dente, sieve, transfer to ramen bowl.
Laddle the broth in. Scatter the scallions, then the crunchy fried soy beans. Lastly, drizzle chili oil.