Slow-Cooked Bone Broth Ramen
Ingredients
- 2 lbs about 900 g mixed bones (beef, chicken, or pork)
- 8 cups about 1.9 liters water
- 2 tsp 10 ml sea salt, or to taste
- Optional: 4 large eggs for serving
- Optional: 8 oz about 225g thinly sliced cooked beef, chicken, or pork (for serving)
Instructions
- Place the mixed bones in the slow cooker.Add water until the bones are fully submerged.
- Season the water with sea salt.
- Cook on low for 24 hours to extract as much flavor and nutrients from the bones as possible. If desired, you can extend this cooking time up to 48 hours for a richer broth.
- About 30 minutes before serving, gently place the eggs (if using) in the broth to poach to your desired doneness.
- Strain the broth to remove the bones and any solid residues. Adjust the seasoning if necessary.
- Serve the hot broth in bowls. Add thinly sliced cooked meat to each bowl and peel and halve the poached eggs to top each serving of ramen.
Nutrition
Calories: 250kcalCarbohydrates: 1gProtein: 20gFat: 15g
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