Making bone broth takes time but doesn’t have to be time consuming. I used to think I needed to watch it the whole time it was cooking but I’ve since realized it can pretty much be left alone. I’ll often throw a 10 qt pot full of bones, hocks or necks with whatever herbs I have in the garden on the stove in the morning and pretty much forget about it until my house starts to smell amazing which usually means its close to being done.
I stopped at the Clear Lake Farmers Market on Saturday morning and grabbed a few bunches of fresh green onions among other things. I had purchased shiitake mushrooms from a local producer here in Clear Lake (email me for their contact information if you’d like it) and was looking for more ways to use them. I love real ramen – not the cheap stuff at the grocery store with a dry seasoning mix – and decided to make it myself (recipe below).
I decided to use pork hocks for the broth in this batch but pork or chicken bones would also work. The added benefit of hocks is that they’re actually pretty meaty so you get a really nice bone broth and a good amount of meat to serve with your soup. If you prefer a thicker stock adding a pigs foot or a handful of chicken necks will give you a wonderfully thick, gelatinous broth. Click Here for a good read on all of the uses for pigs feet.
The recipe calls for 5 quarts of water but I chose to make a double batch and ended up with a full meal for our family plus I was able to jar and pressure can an additional 4 quarts for use later. Extra broth could also be frozen if canning isn’t your thing.
Here’s the recipe – I hope you enjoy it as much as we did! Need hocks or bones for your stock? Contact us to purchase some!
Real Ramen with Bone Broth & Shiitake Mushrooms
- Stock Pot or Crock Pot
For the Broth
- 1 Mossycup Farms Pork Hock or 2lbs pork bones
- 5 quarts Water
- Salt to taste
- 1 bunch Green Onions tops removed
- 1 Onion large, sliced
- 1 tsp Ginger fresh grated
- 5 cloves Garlic
- 5 Shiitake Mushrooms fresh
- Ramen Noodles
- 11 bunch Green Onions
- 5 Shiitake Mushrooms fresh
- Pork Reserved from Hocks
- Cabbage optional
- Carrots optional, shredded
- Spinach optional
- Bok Choy optional
- 4 Free Range Eggs soft boiled
- ¼ cup Mirin or Rice Wine Vinegar
- ¼ cup Soy Sauce
- ½ cup Water
- Rinse hock and trotter well and add to stock or crock pot along with water, salt, green onion, onion, ginger, garlic, and mushrooms over medium-high heat.
- Once the water begins to boil, reduce heat to low and continue to simmer for 4 - 8 hours, stirring occasionally. Can be simmered longer, up to overnight.
- While the broth is cooking, prepare the eggs. Add fresh eggs to a pot of boiling water and cook for 6 to 10 minutes. Remove and place directly into an ice bath to cool. Add mirin, soy sauce, and water to a small sauce pan and reduce over medium-low heat until slightly thickened. Allow to cool and then pour over peeled eggs. Allow to marinate for 1 to 3 hours.
- Remove broth from heat source and strain through a mesh strainer or cheesecloth into a clean pot.
- Return broth to stove over medium-high heat. Bring to a boil and cook ramen noodles in the broth. Ladle into bowls and add eggs and desired toppings.