Bone Broth Ramen with Gochujang Chicken Recipe

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Bone Broth Ramen with Gochujang Chicken Recipe

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.

Ramen in portrait mode

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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.

Grass-fed bones at Rollin' Oats
Grassfed Bones at Rollin’ Oats

A glimpse at the international section 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.

Ramen and sliced eggs and radishes

Bone Broth Ramen

Abby Allen
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.
5 from 1 vote
Prep Time 20 mins
Cook Time 8 hrs
Total Time 16 hrs 20 mins
Course Main Dish
Cuisine Chinese, Japanese
Servings 4 people
Calories 318 kcal

Ingredients
  

Bone Broth

  • 4 Lbs Beef Bones Preferably grass-fed
  • 1 Onion Medium in size, quartered
  • 1 Head Garlic Cut in half crosswise
  • 3 Whole Carrots Unpeeled
  • 1 Tbsp apple cider vinegar
  • 1 Tsp Black Peppercorns
  • 3 Dried Bay Leaves
  • 3-4 1-2 inch Parmesan Rinds (optional- but it adds fantastic flavor)
  • 1 Tbsp Salt plus more, to taste.
  • 1/4 Cup Soy Sauce

Gochujang Chicken

  • 2 Chicken Breasts Boneless and skinless
  • 1/4 Cup Gochujang Gochujang can be found in the internation section at most grocers
  • 2 Tbsp Soy Sauce

Ramen and Assembly

  • 1 Package Ramen Noodles If you cannot find Ramen, fret not, as any noodle (Soba, Udon, etc.) will suffice.
  • 4 Green Onions Green parts only, sliced into small thin rouns
  • 2 eggs Vital Farms pasture raised Eggs are our favorite!
  • Shredded Gochujang Chicken
  • Soy Sauce For serving
  • Sesame Seeds Optional

Instructions
 

Bone Broth

  • 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).
    Onion and Garlic pre-broth
  • 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.
    Chicken, Gochujang and Soy
  • 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.
    Vital Farms pasture raised eggs
  • 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!
    Ramen plated
Nutrition Facts
Bone Broth Ramen
Amount Per Serving
Calories 318 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 154mg51%
Sodium 2379mg103%
Potassium 812mg23%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 6g7%
Protein 31g62%
Vitamin A 7949IU159%
Vitamin C 13mg16%
Calcium 75mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 318kcalCarbohydrates: 29gProtein: 31gFat: 9gSaturated Fat: 3gCholesterol: 154mgSodium: 2379mgPotassium: 812mgFiber: 3gSugar: 6gVitamin A: 7949IUVitamin C: 13mgCalcium: 75mgIron: 2mg
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