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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.
