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I have had the BIGGEST craving for Oxtail Ramen for about a week until I *finally* gave in… and this recipe was just what I needed! It’s so delicious and comforting! I have a new Ramen Egg recipe you can check out and replace the regular jammy eggs with those if you’d prefer!
Table of Contents
Why You’ll Love Oxtail Ramen
This Oxtail Ramen recipe 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.
Prep Like a Pro
Start soaking your oxtail bones at least 9 hours ahead: These need at least 2 hours to soak before you start simmering them to make the broth. Do not skip this step! You need to do it to remove the excess blood.
Start making your broth at least 7 hours ahead: This needs to simmer for at least 6 hours, preferably 8 to 10 hours. Give yourself enough time for this. You can even do these steps the day before if you’d like.
Make your Oxtail Ramen (1 hour): This will take about an hour to make. You will need to make your jammy eggs, miso base, noodles and finish simmering your broth. Then top it and enjoy!
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Substitutions
- Oxtail → You can use short ribs, beef shank, or even a mixture of marrow bones and chuck roast if you would prefer though.
- Salsa Macha → You can use chili crisp instead of salsa macha.
- White Miso Paste → You can use yellow miso for an earthier taste or red miso for a saltier, stronger flavor.
🔥Chef Nadia’s Tips🔥
It’s very important to soak the oxtail bones to remove the excess blood.
The Perfect Pairings
A nice cocktail to accompany this Oxtail Ramen is a London Mule. If you want more protein, these Ramen Eggs are amazing to top it with! A nice Arugula Fennel Salad would be nice. Finish off your meal with a Berry Panna Cotta.
Appetizers
The Perfect Ramen Eggs
Sides
Arugula Fennel Salad
Holidays
London Mule (Large Batch)
Sweets
Berry Panna Cotta
Oxtail Ramen: Questions Answered
Yes! The broth actually improves overnight. Just keep all the ingredients separated, gently reheat the broth when ready to eat, make the noodles fresh and top!
Oxtail brings a really great richness to this ramen. You can use short ribs, beef shank, or even a mixture of marrow bones and chuck roast if you would prefer though.
Straining it removes the fibrous parts of the garlic and ginger while still giving it the taste.
Use a ladle or a spoon to remove it as it rises to the top while simmering. You can also add a few pieces of ice to the broth when it’s done simmering and the fat will stick to it.
Oxtail Ramen
Equipment
- large bowl
- 2 large pots
- 1 medium pot
- strainer
- 2 medium bowls
- fine mesh strainer
Ingredients
- 4-5 lb oxtail bones
- water
- 1 onion, large, peeled and cut in half
- 4 eggs
- ⅓ cup white miso paste
- 3½ tbsp gochujang
- 2 tbsp gochugaru
- 1 tsp msg
- 2 tsp sesame oil
- 2 tsp tamari , or soy sauce
- 1 tbsp rice vinegar
- 1¼ inch ginger knob
- 2 garlic cloves
- 1 kombu strip, large
- 4 bundles ramen noodles, dry
Toppings
- shredded oxtail
- jammy egg
- salsa macha, to taste
- scallions, chopped, to taste
- furikake, to taste
Instructions
- 2-3 Hours: In a large bowl, soak your oxtail bones in clean water to remove excess blood.
- 6-10 Hours: After those have soaked, add your oxtail bones to a large pot with the onion and cover with water. Bring to a boil and simmer for a minimum of 6 hours. I recommend between 8 and 10 hours. Add water as needed while simmering. The broth should look milky-ish.
- Strain the broth into a pot, saving the oxtails. Remove the excess fat from the broth.
- Shred the meat off the oxtail bones.
- Bring the broth to a light simmer, you should have about 3½ to 4 quarts of broth at this point.
- Pierce the eggs with an egg piercer (or a thumbtack). Fill a large pot with enough water to cover your eggs by 1 inch. Bring your water to a boil and carefully add your eggs. Cook for 6-6½ minutes (longer if you don't want your eggs jammy. Once done, immediately add them to an ice bath. Peel carefully.
- In a bowl, mix miso paste, gochujang, gochugaru, msg, sesame oil, tamari, vinegar. Grate in the ginger and garlic. Whisk well.
- Once the broth is simmering, add in the Kombu strip and then, pour the miso base into a strainer and lower it into the simmering broth. Let it sit for 5 minutes and then hold the strainer and whisk as much of the paste as you can out of the strainer without pouring it in, discard what you can't.
- Let the broth simmer for 15 more minutes, it shouldn't reduce or thicken too much. Taste and adjust salt.
- While the broth is simmering, in another pot, boil the ramen according to package instructions.
- Divide the ramen into 4 bowls and scoop in piping hot broth. Top each bowl with the shredded oxtail, a boiled egg, scallions, salsa macha and Furikake.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I cooked this receipie recently and it came out sooo good.
That’s great to hear Erin! Thank you so much!
can’t wait to try this but I think you’re overdoing it on the gochujang 3 1/2 tbsp !?!?!
Hey RD,
It may seem like a lot but you’re adding it to around 4 quarts of the rich oxtail broth and it really isn’t overwhelming at all. You can absolutely adjust it to your taste though and just add less when making the miso base. Let me know how you feel about it when you make it!