Homemade Beef Ramen
Inspired by Recipe Tin Eats and farm produce!
Ramen Broth
1 package meaty beef bones
1-2 carrots
1/2 onion (or a bunch of green onions)
1 tomato
1 bay leaf
to taste: Chinese 5-spice powder, salt, pepper, garlic powder
Ramen Ingredients
Ramen Noodles
Asian Greens, chard, or kale, chopped
Broccoli, cauliflower, &/or Yod Fah, broken down into bite sized pieces
Green onions, sliced
Eggs, soft or hard boiled
Carrots, shredded or juliened
Green Beans, chopped on the diagonal
Anything else you have that would be delicious
Soy Sauce, Hoisin Sauce, Hot Sauce, etc.
Broth Instructions
- Preheat oven to 450F. Roast bones at 450F for 30 minutes or until the fat and meat is caramelizing.
- Transfer bones and remaining broth ingredients to large stock pot and pour in enough water to cover. Heat stock pot over medium and bring to a boil, then reduce to a simmer on low and cover most of pot, but leave lid slightly ajar. Allow to simmer gently for at least 6 hours, occasionally skimming foam and fat from surface & adding water as needed (longer simmer time = more flavor).
- Remove pot from heat. Carefully strain broth into a large heatproof bowl through a fine mesh sieve (a strainer will suffice, if you do not have a sieve). Pull the meat off the soup bones when they are cool enough to handle.
- Pour strained broth back into stock pot.
Ramen Instructions
- Decide what vegetables you want to use in the ramen, and chop them up into roughly the same size.
- Heat the broth back up, add the noodles, pulled beef, and the veg, and cook until all the things are done.
- Ladle into bowls and add fresh green onions, halved eggs, and season to taste with soy sauce and hoisin sauce and enjoy!
