Rich Lamb Bone Marrow Ramen
Rich Lamb Bone Marrow Ramen
Ingredients
For the Lamb Bone Broth
- 3 pounds lamb marrow bones
- 1 pound lamb neck or shoulder, cut into large pieces
- 1 yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 6 garlic cloves, smashed
- 2 inches fresh ginger, sliced
- 2 star anise
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 piece kombu, 4-inch
- 4 dried shiitake mushrooms
- 16 cups water
- 1 tablespoon vegetable oil, as needed
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 teaspoon salt, or to taste
For the Ramen Toppings
- 1 pound ramen noodles, fresh or dried
- 4 large eggs
- 4 scallions, thinly sliced
- 2 nori sheets, cut into quarters
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chili oil, or to taste
For Serving (Optional Aromatics)
- 1 clove fresh garlic, minced
- 1/2 inch fresh ginger, grated
Instructions
- 1
Preheat your oven to 400°F (200°C). Arrange the lamb marrow bones, lamb neck/shoulder, quartered onion, chopped carrots, and chopped celery on a large roasting pan. Drizzle lightly with vegetable oil.
⏱️ 5 min•🌡️ 400
- 2
Roast the bones and vegetables for 30-40 minutes, or until deeply browned. This step is crucial for developing a rich flavor in the broth.
⏱️ 40 min•🌡️ 400
- 3
Transfer the roasted bones and vegetables to a large (8-quart or larger) stockpot. Deglaze the roasting pan with 1 cup of water or sake, scraping up any browned bits from the bottom. Pour the deglazing liquid into the stockpot.
⏱️ 5 min
- 4
Add the smashed garlic, sliced ginger, star anise, black peppercorns, bay leaves, kombu, dried shiitake mushrooms, and the remaining 15 cups of water to the stockpot. Bring the mixture to a rolling boil over high heat.
⏱️ 15 min
- 5
Once boiling, reduce the heat to low, cover partially, and let the broth simmer gently for 3 to 4 hours. Skim off any foam or impurities that rise to the surface during the first hour of simmering.
⏱️ 240 min
- 6
Carefully remove the lamb neck/shoulder meat from the broth. Once cool enough to handle, shred the meat from the bones and set aside. Discard the lamb neck bones.
⏱️ 10 min
- 7
Strain the broth through a fine-mesh sieve into a clean pot or large heatproof bowl, discarding all solids (bones, vegetables, aromatics). You can press on the solids to extract more liquid, but avoid pressing too hard to prevent cloudiness.
⏱️ 10 min
- 8
Return the strained broth to the pot. Stir in the soy sauce, mirin, sake, and 1 teaspoon of salt. Taste and adjust seasoning as needed. Keep the broth warm over low heat.
⏱️ 5 min
- 9
While the broth simmers, prepare the soft-boiled eggs. Bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop cooking. Peel the eggs once cooled.
⏱️ 15 min
- 10
Cook the ramen noodles according to package directions. Typically, this involves boiling them in a separate pot of water for 2-3 minutes until al dente. Drain well.
⏱️ 5 min
- 11
To assemble, divide the cooked ramen noodles among four large ramen bowls. Ladle the hot lamb bone marrow broth over the noodles. Arrange the shredded lamb meat, a halved soft-boiled egg, sliced scallions, nori quarters, and a sprinkle of toasted sesame seeds in each bowl.
⏱️ 5 min
- 12
Drizzle with chili oil to taste. For an extra layer of flavor, add a pinch of minced fresh garlic and grated fresh ginger to each bowl before serving. Serve immediately and enjoy the rich, comforting flavors.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rich Lamb Bone Marrow Ramen
Ingredients
For the Lamb Bone Broth
- 3 pounds lamb marrow bones
- 1 pound lamb neck or shoulder, cut into large pieces
- 1 yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 6 garlic cloves, smashed
- 2 inches fresh ginger, sliced
- 2 star anise
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 piece kombu, 4-inch
- 4 dried shiitake mushrooms
- 16 cups water
- 1 tablespoon vegetable oil, as needed
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 teaspoon salt, or to taste
For the Ramen Toppings
- 1 pound ramen noodles, fresh or dried
- 4 large eggs
- 4 scallions, thinly sliced
- 2 nori sheets, cut into quarters
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chili oil, or to taste
For Serving (Optional Aromatics)
- 1 clove fresh garlic, minced
- 1/2 inch fresh ginger, grated
Instructions
- 1
Preheat your oven to 400°F (200°C). Arrange the lamb marrow bones, lamb neck/shoulder, quartered onion, chopped carrots, and chopped celery on a large roasting pan. Drizzle lightly with vegetable oil.
⏱️ 5 min•🌡️ 400 - 2
Roast the bones and vegetables for 30-40 minutes, or until deeply browned. This step is crucial for developing a rich flavor in the broth.
⏱️ 40 min•🌡️ 400 - 3
Transfer the roasted bones and vegetables to a large (8-quart or larger) stockpot. Deglaze the roasting pan with 1 cup of water or sake, scraping up any browned bits from the bottom. Pour the deglazing liquid into the stockpot.
⏱️ 5 min - 4
Add the smashed garlic, sliced ginger, star anise, black peppercorns, bay leaves, kombu, dried shiitake mushrooms, and the remaining 15 cups of water to the stockpot. Bring the mixture to a rolling boil over high heat.
⏱️ 15 min - 5
Once boiling, reduce the heat to low, cover partially, and let the broth simmer gently for 3 to 4 hours. Skim off any foam or impurities that rise to the surface during the first hour of simmering.
⏱️ 240 min - 6
Carefully remove the lamb neck/shoulder meat from the broth. Once cool enough to handle, shred the meat from the bones and set aside. Discard the lamb neck bones.
⏱️ 10 min - 7
Strain the broth through a fine-mesh sieve into a clean pot or large heatproof bowl, discarding all solids (bones, vegetables, aromatics). You can press on the solids to extract more liquid, but avoid pressing too hard to prevent cloudiness.
⏱️ 10 min - 8
Return the strained broth to the pot. Stir in the soy sauce, mirin, sake, and 1 teaspoon of salt. Taste and adjust seasoning as needed. Keep the broth warm over low heat.
⏱️ 5 min - 9
While the broth simmers, prepare the soft-boiled eggs. Bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop cooking. Peel the eggs once cooled.
⏱️ 15 min - 10
Cook the ramen noodles according to package directions. Typically, this involves boiling them in a separate pot of water for 2-3 minutes until al dente. Drain well.
⏱️ 5 min - 11
To assemble, divide the cooked ramen noodles among four large ramen bowls. Ladle the hot lamb bone marrow broth over the noodles. Arrange the shredded lamb meat, a halved soft-boiled egg, sliced scallions, nori quarters, and a sprinkle of toasted sesame seeds in each bowl.
⏱️ 5 min - 12
Drizzle with chili oil to taste. For an extra layer of flavor, add a pinch of minced fresh garlic and grated fresh ginger to each bowl before serving. Serve immediately and enjoy the rich, comforting flavors.
⏱️ 2 min