To a large pot, add 4 litres (1 gallon) of water and bring to a boil. Lower the heat to medium-low and add your ribs, salt and bouillon cube. Cover and let simmer.
Cut your onions in half, remove the skin and place on a baking sheet. Using a blow torch, roast the exposed part of your onions until it gets black. If you don't have a blow torch, use the broil function of your oven to roast your onions.
Add your onions to the pot and let simmer for 2 hours or until your ribs are very tender. The meat should come right off the bone.
In a large bowl, place half a pack of your Shirataki noodles, 4-5 thin slices of steak, some short-rib meat and a handful of Thai basil. Make sure that your broth if very hot, so that it will cook your steak perfectly to medium rare.
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