Ramen Beef Broth

Ramen Beef Broth
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Ramen Beef Broth

Recipe by ezrecipezee
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

There is a lot of room in this recipe for customizing flavor to you or your family’s preferences. We like it tangy, hot, and sweet. The Ponzu sauce can be customized to taste preferences; a little more mirin if you like it sweeter, or a little more vinegar if you like it tangier. We are not giving exact amounts of salt & peppers so you can adjust to your liking. If you like it spicier, add more red & white pepper. It’s always important to to taste-test throughout the cooking process to ensure that it tastes the way you want.

Ingredients

  • 2 pounds bone-in beef cuts (such as beef marrow bones, oxtail, or beef ribs)

  • 4 Tbsp. vegetable oil

  • 1 leek, properly rinsed and prepared

  • 1 daikon or parsnip, peeled and cut into 1/4″ pieces

  • 1 lb. mixed mushrooms, preferably shitake, white, and/or oyster, washed and prepared

  • 4 cloves of garlic, minced

  • 2-inch piece of ginger, finely chopped

  • salt, black pepper, white pepper, crushed red pepper

  • 16 cups of water, 4 quarts

  • 1 cup Ponzu sauce – equal parts soy sauce, rice vinegar, & mirin

  • 1 Beef bouillon cube

Directions

  • In a 8 quart soup pot, cook the beef cuts until they develop a deep golden brown color on all sides. Remove beef and set aside.
  • In the same pot, heat the vegetable oil over medium-high heat. Add the leeks, daikon, and mushrooms. Add salt, black pepper, and white pepper to the vegetables. Sauté them until most of the water has cooked out of the mushrooms and reduced. This could take 10-20 minutes depending on types of mushrooms used.
  • Mix in garlic and ginger, and sauté until fragrant and slightly caramelized.
  • Add 3 Tbsp. of Ponzu sauce and cook only 1 additional minute. Soy sauce does not like to be overcooked.
  • Add water and beef cuts, stir, and bring to a boil.
  • Once boiling, reduce heat to a simmer, add salt, black & white pepper, and Ponzu sauce as needed. Throughout the cooking process, the broth should be tasted and flavored accordingly.
  • Skim fat from top of soup a couple of times per hour. The more fat and foam that is skimmed away during the cooking process will ensure a clearer broth.
  • Cook for at least 2.5 hours to extract all of the deep flavors from the bone marrow and beef.
  • Remove beef and let cool.
  • Strain broth by pouring through a colander, or other strainer. into another pot capable of holding all of the liquid. Remaining liquid can be pressed out of vegetables by using a large spoon.