Udon Noodles
3 cups All Purpose Flour
1 Tbsp Salt
1 cup Water

Soup Broth
4 oz White Miso
32 oz Beef Broth
1 cup rehydrated mushrooms
1 tsp. grated fresh ginger
1 stalk lemon grass (bruised and chopped)
2 cloves fresh garlic (crushed)
1 bunch Cilantro stems

Broth Flavorings
2 tsp. Fish sauce
4 tbsp soy sauce
2 tbsp rice wine vinegar.
2 tbsp mirin
1 tsp. sriracha

Soup Filling
Pickled Diakon
Thin Sliced Jalapeno
Cleaned Cilantro Leaves
Chives or Green Onions
Thin Sliced Avocado
Poached Quail Egg
Cooked Bison Tenderloin Strips
Udon Noodles

Udon Noodles
Incorporate all the ingredients, mix well, Kneed for 5 minutes, add to rolling salted water, cook until tender. Immediately ice bath once they are complete.

Soup Broth
Bring all ingredients to a full simmer, add cilantro, re-season. And continue to simmer for 15 minutes. 

Broth Flavorings
Add the flavorings from the list of ingredients one at a time. Stir between, preseason as needed 2# Bison Tenderloin: Slice into paper thin strips. Marinate in 16oz water, 1 Tbsp Chili Oil, 2 Tbsp Soy Sauce, 2 Garlic Cloves. 

Soup Filling
While stock is simmering, adjust seasoning. Begin to add the ingredients 2 ounces of Udon Noodles, 3 ounces of broth, 3 slices of avocado, 3 slices of jalapeno. 1 poached quail egg, 2 slices of pickled diakon, a few sprigs of cilantro, and a sprinkle of scallion. Make sure you add 2 ounces of Fully cooked Sliced Bison tenderloin to finish your Asian Hot Pot.