Jaccard veal brisket. Cut veal, with the grain, into 2-inch wide strips. Combine marinade ingredients such as 3/4 cup soy sauce, 1/4 cup onion, tabasco sauce and 1 tbsp. ginger; add veal brisket strips. Marinate overnight in refrigerator.
For Consommé: Combine the ground veal, mushrooms, 3 cups onion, egg whites, 2/3 cup ginger, orange juice, 2/3 cup soy sauce, garlic, and pepper in a large stock pot. Mix ingredients thoroughly until well combined. Add the chilled veal stock and mix well.
Bring the mixture to a simmer, stirring occasionally. Stop stirring when the raft begins to form. Lower the heat and simmer very slowly for about 1-½ hours, without stirring. Carefully remove consommé with a ladle and strain through a chinois lined with several layers of cheesecloth. Degrease thoroughly; season to taste.
For Smoking Materials: In each of 2 hotel pans lined with foil, place 3 cups Basmati rice mixed with ½ cup granulated sugar, and 1-1/2 cups each of the cheeses. Cover with foil and make slits with a knife. Place perforated steamer insert on top.
Remove veal from marinade. Arrange and space half of veal slices on each insert in each pan, cover tightly with foil and place over low heat. Lightly smoke veal, 12 to 15 minutes or until medium doneness. Once smoked, thinly slice on bias into thin medallions.
For Avocado Tempura: Heat oil in deep fryer to 350°F. Cut avocados into wedges. Dip into prepared tempura batter and deep fry wedges until lightly browned, 3-5 minutes. Drain on paper towels and set aside. Keep warm.
For Soup: Ladle 1 cup hot consommé into bowl, add 5 oz ramen noodles.
To Serve: Place 4 oz veal medallions on top of noodles. Garnish with sautéed oyster mushrooms, diced potatoes, chive strands and cilantro sprigs. Finish with avocado tempura garnish.