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–+ servings

Oxtail Ramen

By: Nadia Aidi
|
Servings: 4 servings
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!
Prep 50 minutes
Cook 45 minutes
Simmering/Soaking 8 hours
Total 9 hours 35 minutes

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.

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