Asian beef soup

In the style of Ramen however my noodles are anything but. The noodles are fashioned from dry black beans turned to powder and half all purpose flour and water and that's it. Except for cayenne and salt. Less beans would be better. These are too tender. They tend to break easily and if cooked for more than a few minutes they turn into mush.

Baron of beef means nothing to me. I'd rather they state the cut so I know what I'm getting. 

Let's see what the internet says.
Baron of Beef is a British term and in the U.S. the designation has come to be synonymous with any cut of beef that it well suited to roasting or braising such as top round, inside round, bottom round or the steamship round.
See what I mean?

The noodles are added after all the beef is cooked in the hot broth piece by piece so the broth is infused with its fat and its flavor.

This is kombu dashi with bonito flakes, seafood broth, actually. That's like seaweed and dried fish tea. It's flavor is rounded considerably to become something else entirely. It tastes nothing like seafood broth.

* 2 Tbs soy sauce
* 2 Tbs honey
* 2 Tbs sake
* 1 Tbs fish sauce
* 1/2 Tbs toasted sesame seed oil
1 Tbs Angostura bitters
1 Tbs Orange Angostura bitters

The broth is fantastic by itself.

This soup was inspired by YouTube video uploaded by BuzzFeedVideo, their "worth it" series, an episode comparing Ramen in Tokyo.

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