Asian

Spicy Miso Ramen in Oxtail Broth!

by:
January 28, 2021
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Photo by Mark Weinberg
Author Notes

One of my absolute favorite restaurants to eat ramen is Jinya Ramen Bar in Santa Monica, California (https://www.jinyaramenbar.com/menu/cat_type/main/)! Once COVID hit and stay at home orders took place, I started craving their spicy umami miso ramen even more! I simply didn't know how I could survive without it, so I did some digging on the Internet and found Mandy's spicy miso paste for her ramen (https://ladyandpups.com/2014/01/04/spicy-miso-ramen-express-eng/). This recipe adapts her spicy miso paste by removing the sesame paste, dashi granules, and ginger. In place of the sesame paste, I added more sesame oil and garlic. Rather than using a pork broth, I simply used homemade oxtail broth and oxtail for the meat. The ramen is so creamy and delicious, I was really excited to have discovered to make it at home! This has been a family favorite of ours and we love eating it all the time! —Sarah D

  • Prep time 2 hours 45 minutes
  • Cook time 5 hours
  • Serves 6-8
Ingredients
  • Oxtail Broth
  • 3-4 pounds oxtail
  • 3 pounds knee bone
  • 1 stockpot full of water
  • Spicy Miso Paste and Ramen
  • 1/2 cup white miso paste
  • 1/2 cup red miso paste
  • 1/3 cup Sichuan duoban jiang paste
  • 1 small onion, chopped into big pieces
  • 9 cloves of garlic
  • 3 tablespoons mirin
  • 2 tablespoons vegetable oil
  • 3 tablespoons sesame oil
  • 2 cups mung bean sprouts
  • 1/2 cup green onions, chopped (for garnish)
  • 6 packets fresh ramen noodles
  • 6 soft boiled eggs
  • chili oil (for taste)
In This Recipe
Directions
  1. Oxtail Broth
  2. For the oxtail broth, soak oxtail and knee bones over night in cold water and leave in refrigerator. This ensures all the blood bleeds out into the water. If you don't have a lot of time, then soak for about 2 hours.
  3. Boil oxtail and knee bones for about 40 minutes to get all the additional blood out. Pour out the water, clean the pot with soap and water, and rinse the oxtail and bones with cold water. You can also cut off any fat from the oxtail so your broth is not as fatty.
  4. Add water into a huge stockpot with the oxtail and beef bones and start to boil. Once it starts simmering, lower the heat to a medium low heat. Continue to add water as needed, enough to cover all the oxtail and beef bones.
  5. Boil for about 4 hours to get a creamy white broth. (At this point, you can take the broth out, cool, skim the fat, and then freeze so you can have extra for another day! Start a new batch by filling the stockpot again with water and boiling again for another 3-4 hours to get another batch of creamy white broth! I use this broth to make ddukgook, sullungtang, and dduk mandoo gook! It's a staple in my house!)
  6. Pull the oxtail and knee bones out of the broth. Shred the meat off the oxtail and set aside. Skim off fat from the top of the soup. (If you want, you can refrigerate the broth so the fat solidifies at the top, to make it easier to skim the fat off.)
  1. Spicy Miso Paste and Ramen
  2. For the spicy miso paste, combine red miso, white miso, sichuan duoban jiang, onion, garlic, mirin, vegetable oil, sesame oil into a blender and blend until everything is smooth.
  3. Transfer the mixture into a pot and heat at medium for about 5 minutes. As the paste is simmering, stir frequently. (This paste makes anywhere from 6-8 servings, depending on how spicy you like your ramen.)
  4. For the soft boiled eggs, fill a pot of water, about 1/3 full. Take a vegetable steamer basket or any type of steamer basket and place in the pot (make sure the steamer fits inside the pot well). Bring the pot of water to a boil. Once the pot is boiling, add the eggs and boil for 6.5 minutes. Remove the eggs when done and have it cool in a cold bowl of water. When ready to use, peel the eggs and place in the ramen.
  5. Once you have the oxtail broth and spicy miso paste ready, bring about 15 cups of oxtail broth to a boil in a large pot. Once boiling, place about 1.5 cups of spicy miso paste on top of a fine sieve. (You can add more, if you like your ramen really spicy!) Lower the sieve into the simmering broth and use a spoon to dissolve the paste. There will be some paste left in the sieve, so you can throw that out.
  6. Cook the fresh ramen noodles according to package instructions, and drain well. Divide the noodles into 6 bowls and spoon the ramen broth into each bowl. Afterwards, add the chunks of oxtail into each bowl and garnish with fresh mung bean sprouts, green onions, and soft boiled egg. Add chili oil to add some extra heat to the ramen!

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