Bone Broth Ramen

This Bone Broth Ramen feels like a labour of love. Not a terribly complicated one (like love tends to be but that is a whole other story and post for an entirely different blog!) but it does take more than 24 hours to get to the end result. But the result is a nourishing bowl of goodness which is comforting and slurpily delicious.

I am also aware that I am taking a huge creative license in calling it Ramen as this is not at all a traditional ramen broth but ramen’s two main ingredients are noodles and broth. And since I wanted to make my own bowl of slurpy noodles and had been planning to make a bone broth for a long time, combining the two seemed logical.

I did quite a bit of reading of how to make a bone broth and it is not difficult at all. Some recipes added vegetables to the bones for cooking while others were quite adamant that it should only be bones. I went the latter route and only used bones for cooking the broth. I got a mix of marrow, pork and beef bones from my butcher. Ask for knuckles, short ribs and neck bones and the bones should have a little bit of meat on them.

The method is quite simple. I roasted the bones at a high temperature to brown and caramelise and then placed them in a large oven proof dish with a lid. Covered with water, added cider vinegar, a few bay leaves and simmered it at a low temperature for a good 24 hours.

Once it had cooled down a bit, I strained the broth through a fine sieve, removed the cooked marrow from the marrow bones, added it to the broth with a quarter cup of red miso and whisked it in. I then placed the broth in the fridge to cool down and once it was cooled I removed the top layer of fat. If you do not want to use miso to season the broth, season with salt accordingly.

I made sure that I removed all the bits of meat from the bones before discarding them. You can add the pieces of meat to the noodles or set them aside to make a pasta sauce or a delicious savoury pie filling. The broth will only keep for a few days in the fridge so rather freeze the broth for later use. Drink it as a light soup or use it as a base for soups, stews and casseroles like you would use stock.

Making the ramen or rather noodle bowl is super easy. I reheated some of the broth, removed it from heat and added the noodles to the hot broth to soften. I then added some sliced mushrooms, a boiled egg, baby pak choi, sliced spring onion and chili for a hearty bowl of slurpy noodle goodness.

I do hope you enjoy this Bone Broth Ramen. You can find more miso recipes here. For other methods to make Bone Broth check out The Kitchn and click here for the Ultimate Guide to Bone Broth by Kettle and Fire.

I am pleased to introduce my new cookbook, Drunk and Hungry available as an epub download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. You can purchase the book by clicking on this link and all you need to read it is a free epub reader such as Apple Books, Fullreader or similar.

I hope you enjoy this recipe for Bone Broth Ramen. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.

Bone Broth Ramen

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Ingredients

  

• 2 kg bones a mix of pork and beef - marrow, knuckle, short ribs and neck bones
• 2 tbsp cider vinegar
• 2 bay leaves
• 1/4 cup red miso or salt for seasoning
• For the Ramen
• Medium egg noodles
• Baby Pak Choi
• Sliced raw mushrooms
• Sliced spring onions
• Sliced chili
• Boiled Egg
• Optional:
• Meat removed from the bones
• Other vegetables to taste

Instructions

 

• Preheat the oven to 200 degrees C
• Place the bones in a single layer on a baking sheet and roast for 1 hour turning once until browned and caramelised
• Place the roasted bones (and all the roasted bits in the tray) in a large oven proof dish with a lid
• Reduce the oven temperature to 95 degrees C
• Add water to cover the bones by a few cm and add the cider vinegar and bay leaves
• Cover and place in the oven and simmer for 24 hours
• After 24 hours, remove from the oven and let the broth cool down a bit
• Once it has cooled down enough to handle, strain the broth through a fine sieve
• Remove the cooked marrow from the marrow bones and add it to the broth with a quarter cup of red miso (or salt to adequately season) and whisk to combine
• Placed the broth in the fridge to cool down completely and then remove the top layer of fat
• While the broth is in the fridge, remove all the bits of meat from the bones and set aside or freeze for future use
• Reheat the broth to use as is or as a base for soups and stews or freeze if not using immediately
• TO MAKE THE RAMEN
• Reheat enough broth as required
• Remove from the heat and place the noodles in hot broth to soften
• Once the noodles are soft add the rest of the vegetables and serve