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.
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).
- 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!
