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Oxtail Ramen ❤️ I had the BIGGEST craving for it for about a week until I *finally* gave into… I need you to try it and let me know what you think!

If you loved this recipe, check out my Beef Tortilla Soup!

Why You’ll Love Oxtail Ramen

This ramen turned out SO good! This is such a cozy meal, perfect for fall/winter. It’s spicy, filling, and delicious. It’s honestly very easy to make. Yes, the broth does take a bit of time but it is worth it… trust me.

Oxtail Ramen

How To Prepare Oxtail Ramen

🦴 First, soak your oxtail bones in clean water for a couple hours to remove excess blood.

🧅 Secondly, add your oxtail bones to a large pot with the onion and fill with water. Then, bring to a boil and simmer for about 8-10 hours but a minimum of 6. Keep adding water as needed. The broth should look milky-ish.

🍲 Strain the broth, saving the oxtails. Remove the excess fat.

🥩 Shred the meat off the oxtail bones.

💧 Strain the broth to a pot and lightly simmer. You should have about 3.5-4 qt of broth at this point.

🥚 Bring a pot of water to a boil, boil the eggs for 6 minutes if you want them runny. 7 minutes for firmer. Once done, let them sit on an ice bath.

🧄 Mix the Gochujang, miso, MSG, sesame oil, Tamari, vinegar and Gochugaru. Grate in the ginger and garlic. Whisk well.

🌟 Once the broth is simmering, add in the Kombu. Then, pour the miso base into a strainer and lower it into the simmering broth. Let it sit for 5 minutes then lift it, whisking as much of the paste as you can on the strainer, but discard whatever is left on it.

🧂 Let the broth simmer for 15 minutes, so it doesn’t reduce or thicken too much. Taste it at this point, and add salt only if needed.

🍜 Boil the ramen according to package instructions.

🌶 Lastly, divide the ramen into 4 bowls, top it with the piping hot broth. Then, add in the egg, scallions, salsa Macha, lemon, shredded oxtail and Furikake.

Substitutions and Variations

  1. You can use your protein of choice instead of oxtail.
  2. Herbs are always very easy to swap for whichever ones you have on hand.
  3. You can use chili crisp instead of salsa macha.
  4. If you don’t want it too spicy, you can adjust the amount to your desired level of heat or take it out completely.
Oxtail Ramen

Chef Nadia’s Tip

It’s very important to soak the oxtail bones to remove the excess blood.

Similar Recipes

Common Questions

Can I use a different protein?

Yes absolutely. You can use any protein of your choice, such as chicken.

What miso paste do you use?

I use Mellow White Miso Paste by Cold Mountain.

What Gochujang do you use?

I use Gochujang by Mother In Law’s.

Oxtail Ramen

By Nadia Aidi
Prep 10 minutes
Cook 45 minutes
Simmer time 12 hours
Total 12 hours 55 minutes
Servings: 4
Oxtail Ramen…I had the BIGGEST craving for it for about a week until I *finally* gave into…I need you to try it and lmk know what you think!

Ingredients 

  • 4-5 lb Oxtail bones
  • 1 Onion, large
  • 4 bundles ramen noodles, dry
  • 1/3 cup White miso paste
  • 3.5 tbsp Gochujang
  • 2 tbsp Gochugaru
  • 2 Garlic cloves
  • 1 1/4 inch Ginger knob
  • 2 tsp Tamari , or soy sauce
  • 1 tbsp Rice vinegar
  • 2 tsp Sesame oil
  • 1 tsp MSG
  • 1 Kombu strip, large

Toppings

  • Salsa macha, to taste
  • 4 eggs
  • Scallions, to taste
  • Shredded oxtail
  • Furikake, to taste

Directions 

  • First, soak your oxtail bones in clean water for a couple hours to remove excess blood.
  • Secondly, add your oxtail bones to a large pot with the onion and fill with water. Then, bring to a boil and simmer for about 8-10 hours but a minimum of 6. Keep adding water as needed. The broth should look milky-ish.
  • Strain the broth, saving the oxtails. Remove the excess fat.
  • Shred the meat off the oxtail bones.
  • Strain the broth to a pot and lightly simmer. You should have about 3.5-4 qt of broth at this point.
  • Bring a pot of water to a boil, boil the eggs for 6 minutes if you want them runny. 7 minutes for firmer. Once done, let them sit on an ice bath.
  • Mix the Gochujang, miso, MSG, sesame oil, Tamari, vinegar and Gochugaru. Grate in the ginger and garlic. Whisk well.
  • Once the broth is simmering, add in the Kombu. Then, pour the miso base into a strainer and lower it into the simmering broth. Let it sit for 5 minutes then lift it, whisking as much of the paste as you can on the strainer, but discard whatever is left on it.
  • Let the broth simmer for 15 minutes, so it doesn’t reduce or thicken too much. Taste it at this point, and add salt only if needed.
  • Boil the ramen according to package instructions.
  • Lastly, divide the ramen into 4 bowls, top it with the piping hot broth. Then, add in the egg, scallions, salsa Macha, lemon, shredded oxtail and Furikake.

Video

YouTube video

Nutrition

Calories: 1294kcal, Carbohydrates: 16g, Protein: 150g, Fat: 68g, Saturated Fat: 26g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 31g, Trans Fat: 0.02g, Cholesterol: 663mg, Sodium: 2057mg, Potassium: 303mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1473IU, Vitamin C: 5mg, Calcium: 156mg, Iron: 20mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Asian

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