Easy and delicious Homemade Ramen
I am going to start this off by saying, WHO THE HECK DOESN’T LOVE RAMEN! We love going out for ramen but this homemade ramen is just as good, if not better!!!!
If you have never made homemade ramen, its actually extremely simple. Choose your meat, then make the broth and add in your noodles and favorite toppings.
For this recipe we are using shanks as our meat source which also get used for the broth. Shanks are such an underrated cut of meat! Whether you use pork of beef shanks that you bought or some moose/venison shanks from hunting season, they will add so much flavor to this soup. The key is to make sure that they are slow cooked long enough to where they become tender and fall off the bone.
You can make this ramen exactly as I did or switch it up with whatever toppings you love. Some of our favorite toppings are things like soft boiled eggs, shitake mushrooms, chili oil and green onions. This recipe can be great to make ahead by doing a bitch batch of the meat and broth and keeping it in the fridge for the week. Whenever you need a quick meal, just boil some ramen noodles and heat up the broth and you are good to go!
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Homemade Ramen Ingredients
Shanks- You can use beef, pork, venison, moose or any shanks you like! I used Pork this time.
Broth- Use whichever broth you like to compliment the type of shanks you choose. ie, if you use beef or venison you’ll want to use a beef broth and if you use pork opt for a lighter broth like chicken.
Garlic & Shallots- These are the flavor enhancers in the broth! You can use yellow onion if that is all you have but I highly recommend using shallots for a more subtle taste.
Sesame oil- There is just a touch of sesame oil added to the broth.
Soy sauce- Use regular or gluten free if needed.
Ramen Noodles- There are tons of different ramen noodles out there, so pick the ones you like. My personal favorite for a healthier option are these ones: https://amzn.to/40vWPEo
Soft Boiled Egg- You can skip this if you like, but in my opinion a jammy egg is the best topping for ramen!
Dried Shitake Mushrooms- Using dried mushrooms makes them nice and easy to just rehydrate in the broth. They add great texture to the ramen.
Green Onion- I add green onion on top for a pop of green color and a hint of freshness.
Chili Oil- If you aren’t a fan of spice, you can skip this.
The Steps
1.Preheat the oven to 350F and season the shanks on both sides with salt and pepper.
2.Heat the butter on high in a braiser or Dutch oven. Sear the shanks for a couple minutes on each side, so they get a nice crust.
3.Remove the shanks from the pot then add the shallots and garlic into that pan. Cook on medium heat for a couple minutes then add in the broth and gently stir.
4.Place the shanks back in the pot with the broth , then cover and bake for about 2 hours. This may be slightly shorter or longer depending on the size of your shanks. You want the shanks to be nice and tender and pulling away from the bone.
5. Remove the shanks from the pot and slice into pieces.
6.Place the pot of broth back onto the stove, add the soy sauce and sesame oil. Bring to a boil then reduce to simmer.
7.Add the dried shitake mushrooms to the broth and allow them to rehydrate for a couple minutes before removing them and placing them in a bowl.
8. Finally, boil the ramen noodles until tender then strain and you’re ready to plate.
9.Place serving of noodles in each bowl, then ladle in the broth. Top with the shank meat, a soft boiled egg, shitake mushrooms, green onions and a drizzle of chili oil. Enjoy!
I hope you love this one as much as we do! Comment below if you give it a try.
Easy & Delicious Homemade Ramen
A rich flavorful broth, chewy ramen noodles, tender braised shank meat, finished with your favorite toppings
Ingredients
- 3-4 Shanks (pork, beef or venison)
- 3 tbsp butter or ghee
- 2 minced shallots
- 4 cloves minced garlic
- 1.5 liters broth (chicken or beef)
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 4-6 bricks of ramen noodles
- 4 soft poached eggs
- dried shitake mushrooms
- 4 green onions sliced
- chili oil (optional)
Instructions
- Preheat the oven to 350F and season the shanks on both sides with salt and pepper.
- Heat the butter on high in a braiser or Dutch oven. Sear the shanks for a couple minutes on each side, so they get a nice crust.
- Remove the shanks from the pot then add the shallots and garlic into that pan. Cook on medium heat for a couple minutes then add in the broth and gently stir.
- Place the shanks back in the pot with the broth , then cover and bake for about 2 hours. This may be slightly shorter or longer depending on the size of your shanks. You want the shanks to be nice and tender and pulling away from the bone.
- Remove the shanks from the pot and slice into pieces. I like to drizzle a bit of soy sauce on top once they are cut but that's completely up to you!
- Place the pot of broth back onto the stove, add the soy sauce and sesame oil. Bring to a boil then reduce to simmer.
- Add the dried shitake mushrooms to the broth and allow them to rehydrate for a couple minutes before removing them and placing them in a bowl.
- Finally, boil the ramen noodles until tender then strain and you're ready to plate.
- Place serving of noodles in each bowl, then ladle in the broth. Top with the shank meat, a soft boiled egg, shitake mushrooms, green onions and a drizzle of chili oil. Enjoy!
Notes
**You can add any toppings you like to this ramen! Bok choy, corn, carrots, sesame seeds, broccoli etc!
