Rich Bone Broth Ramen - Brisket Edition
Rich Bone Broth Ramen - Brisket Edition
Ingredients
For the Broth
- as needed marrow bones
- as needed broth bones
- 1 white onion, halved
- 1 piece ginger, sliced
- 1 head garlic, whole cloves
- as needed water
For the Brisket
- 750 g brisket, cubed
- 500 ml beef stock
- 250 ml water
- 100 ml light soy sauce
- 60 ml dark soy sauce
- 120 ml Shaoxing wine
- 20 g rock sugar, or brown sugar
- 3 garlic cloves, smashed
- 20 g ginger, sliced
- 4 spring onions
- 1 star anise
- 1 small cinnamon stick
- 1 tablespoon oyster sauce
- 1 teaspoon MSG, (optional)
For the Ramen Eggs
- 4 eggs
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup water
- 3 garlic cloves
- 1 tablespoon ginger
For Assembly and Garnish
- 4 servings ramen noodles
- as needed spring onion, chopped
- as needed chili oil
- as needed sesame seeds
Instructions
- 1
Preheat your oven to 250°C. Place the marrow bones, broth bones, halved white onion, sliced ginger, and whole garlic cloves on a roasting rack or baking sheet.
⏱️ 5 min•🌡️ 250
- 2
Roast the bones and aromatics for 30 minutes, or until they are nicely browned.
⏱️ 30 min•🌡️ 250
- 3
Carefully transfer the roasted bones and aromatics to a large stockpot. Cover them completely with fresh water.
⏱️ 5 min
- 4
Bring the pot to a simmer, then reduce the heat to low and let it simmer for at least 6 hours. For a richer broth, simmer overnight (up to 12 hours). Skim any foam or impurities from the surface occasionally to keep the broth clean.
⏱️ 360 min
- 5
While the broth is simmering, prepare the brisket. Sear the cubed brisket in a large pot or Dutch oven over high heat until browned on all sides.
⏱️ 10 min
- 6
Add the beef stock, water, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, smashed garlic cloves, sliced ginger, spring onions, star anise, cinnamon stick, oyster sauce, and MSG (if using) to the pot with the seared brisket.
⏱️ 5 min
- 7
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 3-4 hours, or until the brisket is fall-apart tender.
⏱️ 180 min
- 8
To prepare the ramen eggs, bring a pot of water to a rolling boil. Carefully lower the eggs into the boiling water and boil for exactly 7 minutes.
⏱️ 7 min
- 9
Immediately transfer the boiled eggs to an ice bath and let them cool completely. Once cool, carefully peel the eggs.
⏱️ 5 min
- 10
In a container, mix together the soy sauce, mirin, water, garlic cloves, and ginger for the egg marinade. Place the peeled eggs into the marinade, ensuring they are mostly submerged. Let them sit in the marinade overnight in the refrigerator.
⏱️ 5 min
- 11
When ready to serve, cook the ramen noodles according to the package instructions.
⏱️ 5 min
- 12
To build the ramen, place the cooked noodles into individual serving bowls. Ladle the hot bone broth over the noodles.
⏱️ 2 min
- 13
Add several pieces of the braised brisket to each bowl. Slice the marinated ramen eggs in half and place one or two halves in each bowl.
⏱️ 2 min
- 14
Finish by garnishing with chopped spring onion, a drizzle of chili oil, and a sprinkle of sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rich Bone Broth Ramen - Brisket Edition
For the Broth
- as needed marrow bones
- as needed broth bones
- 1 white onion, halved
- 1 piece ginger, sliced
- 1 head garlic, whole cloves
- as needed water
For the Brisket
- 750 g brisket, cubed
- 500 ml beef stock
- 250 ml water
- 100 ml light soy sauce
- 60 ml dark soy sauce
- 120 ml Shaoxing wine
- 20 g rock sugar, or brown sugar
- 3 garlic cloves, smashed
- 20 g ginger, sliced
- 4 spring onions
- 1 star anise
- 1 small cinnamon stick
- 1 tablespoon oyster sauce
- 1 teaspoon MSG, (optional)
For the Ramen Eggs
- 4 eggs
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup water
- 3 garlic cloves
- 1 tablespoon ginger
For Assembly and Garnish
- 4 servings ramen noodles
- as needed spring onion, chopped
- as needed chili oil
- as needed sesame seeds
Instructions
- 1
Preheat your oven to 250°C. Place the marrow bones, broth bones, halved white onion, sliced ginger, and whole garlic cloves on a roasting rack or baking sheet.
⏱️ 5 min•🌡️ 250 - 2
Roast the bones and aromatics for 30 minutes, or until they are nicely browned.
⏱️ 30 min•🌡️ 250 - 3
Carefully transfer the roasted bones and aromatics to a large stockpot. Cover them completely with fresh water.
⏱️ 5 min - 4
Bring the pot to a simmer, then reduce the heat to low and let it simmer for at least 6 hours. For a richer broth, simmer overnight (up to 12 hours). Skim any foam or impurities from the surface occasionally to keep the broth clean.
⏱️ 360 min - 5
While the broth is simmering, prepare the brisket. Sear the cubed brisket in a large pot or Dutch oven over high heat until browned on all sides.
⏱️ 10 min - 6
Add the beef stock, water, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, smashed garlic cloves, sliced ginger, spring onions, star anise, cinnamon stick, oyster sauce, and MSG (if using) to the pot with the seared brisket.
⏱️ 5 min - 7
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 3-4 hours, or until the brisket is fall-apart tender.
⏱️ 180 min - 8
To prepare the ramen eggs, bring a pot of water to a rolling boil. Carefully lower the eggs into the boiling water and boil for exactly 7 minutes.
⏱️ 7 min - 9
Immediately transfer the boiled eggs to an ice bath and let them cool completely. Once cool, carefully peel the eggs.
⏱️ 5 min - 10
In a container, mix together the soy sauce, mirin, water, garlic cloves, and ginger for the egg marinade. Place the peeled eggs into the marinade, ensuring they are mostly submerged. Let them sit in the marinade overnight in the refrigerator.
⏱️ 5 min - 11
When ready to serve, cook the ramen noodles according to the package instructions.
⏱️ 5 min - 12
To build the ramen, place the cooked noodles into individual serving bowls. Ladle the hot bone broth over the noodles.
⏱️ 2 min - 13
Add several pieces of the braised brisket to each bowl. Slice the marinated ramen eggs in half and place one or two halves in each bowl.
⏱️ 2 min - 14
Finish by garnishing with chopped spring onion, a drizzle of chili oil, and a sprinkle of sesame seeds.
⏱️ 2 min