Description
A rich and deeply flavored Oxtail Ramen made with slow-simmered broth, miso, and bold spices. Perfect for easy dinner recipes for families and restaurant-style ramen at home.
Ingredients
4–5 lb oxtail bones
1 large onion
4 bundles ramen noodles, dry
1/3 cup white miso paste
3.5 tbsp gochujang
2 tbsp gochugaru
2 garlic cloves
1 knob fresh ginger (1 1/4 inch)
2 tsp tamari or soy sauce
1 tbsp rice vinegar
2 tsp sesame oil
1 tsp MSG
1 large kombu strip
Toppings:
Salsa macha, to taste
4 eggs
Scallions, to taste
Shredded oxtail
Furikake, to taste
Instructions
1. Soak oxtail bones in clean water for 2 hours.
2. Add bones and onion to pot with water. Simmer 6–10 hours.
3. Strain broth, remove fat, and shred oxtail meat.
4. Whisk miso, gochujang, gochugaru, garlic, ginger, tamari, vinegar, sesame oil, MSG.
5. Add kombu to simmering broth. Lower strainer with miso mix. Simmer 15 minutes.
6. Boil eggs (6–7 minutes), shock in ice bath. Peel.
7. Boil ramen noodles according to package directions.
8. Divide noodles into bowls. Add broth, shredded oxtail, egg, scallions, salsa macha, furikake.
9. Serve hot.
Notes
For quick cooking, try Instant Pot Oxtail Ramen.
For gluten-free, use GF noodles and tamari.
For dairy-free, no changes needed—it’s naturally dairy-free.
Add extra ginger and garlic for stronger broth flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6g
- Sodium: 1180mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg
Keywords: Oxtail Ramen, homemade oxtail ramen, slow-cooked oxtail ramen, restaurant-style ramen at home, premium Asian comfort food