While the Fall and Winter months here in Florida aren't quite as cold as other states, the majority of us still crave a comforting homemade serving of soup (it's good for the soul). Bone broth is one of my go-to remedies when this craving strikes, mostly because of its versatility and health benefits. It's idyllic to sip on alone, adds bold flavor to Rice and Quinoa, but my favorite way to utilize it is as a base broth for Ramen. Mix in some Soy, Noodles and your favorite add-ins, and you have yourself an Umami-packed party.
Because of the long cooktime, Bone Broth may seem like a complicated proccess, but I assure you, it is anything but. To be honest, the toughest part of the process may be hunting down quality Beef Bones. Where do I get mine? Rollin' Oats, always! They have them in stock, more times, than not, and the best part? They're grass-fed bones! If you're making this recipe and do not reside in the St. Pete area, ask your local butcher for bones.
Grassfed Bones at Rollin' Oats
In addition to quality bones, Rollin' Oats also has a solid International section, where you can find absolutely everything for this recipe! Don't limit yourself to only Ramen noodles, either. We often utilize Udon and Soba noodles, too, as they seem to be easier to locate.
Bone Broth Ramen
If Ramen isn't your thing, make this bone broth and use it in other soups, or cook your Rice/Quinoa in it for added flavor and health benefits.
Preheat oven to 450F. Add all of the beef bones to a large stock pot. Cover with cold water, bring to a boil and simmer for 25 minutes (this helps to remove impurities). Strain Bones, discard water and wipe down inside of pot.
Pat bones dry with a papertowel and place bones on a parchment-lined baking sheet. Roast bones at 450F for 30 minutes.
Transfer bones and remaining broth ingredients (except Soy- we will add that at the end) 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 8, and up to 24 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). Wipe out the inside of the stock pot.
Pour strained broth back into stock pot. Stir in Soy Sauce and season with salt, as needed. Keep warm over low heat until ready to serve. After serving, store reserved broth in mason jars in the fridge for another use for up to 4-5 days.
Gochujang Chicken & Ramen Assembly
3 hours before your broth is complete, preheat the oven to 300F. Place Chicken into an oven-safe pot with a lid and season with salt and pepper. In a bowl, combine Gochujang and Soy Sauce and pour over Chicken to evenly Coat. Place lid on pot and braise for 2- 2 1/2 hours, until Chicken shreds easily.
When chicken has 30 minutes left in the oven, bring a large pot of water to a boil and carefully add Eggs. Set timer for 7 minutes and prepare an ice bath in a medium bowl. Remove eggs from pot and add to ice bath (do not discard water- we will prepare the noodles in the same water). Allow to cool for a few minutes, then peel, slice in half (longways) and set aside.
Add Ramen noodles to pot with boiling water and cook according to package instructions. Strain and rinse with cold water. Set asside until ready to serve.
To serve, evenly distribute noddles into four bowls, ladle broth over noodles, top with shredded Gochujang Chicken, Egg halves, Scallions, Sesame Seeds (if using), more Soy and serve!
I'm an Ohio Native and resided in the Buckeye State for the first 27 years of my life. In June of 2017, my boyfriend, Mike, and I moved to beautiful downtown St. Petersburg (job relocation for him- I didn't take much convincing) and we have reveled in every incredible moment of our journey here. I have a genuine passion for cooking and a love affair with food- I'm deeply infatuated with the art, experimentation and theatrics of it all. On weekends (and when I'm not in the kitchen), Mike and I try to cross a restaurant, brewery, cocktail bar, and local event (or two) off of our ever-growing list of places to experience in our fabulous city.