Скачать или смотреть EASY Homemade Ramen w/ Bone Broth n' Steak

Hello and thank you for watching!

This ramen is by no means traditional, but it is mine. It starts with a SUPER flavorful, bone marrow, bacon, anchovy bone broth. Is topped with steak, soy marinated soft boiled eggs, boc choy, mushrooms, bacon bitz, and seaweed snackz.
To top it all off... you use ramen noodles.

I hope you all try it and enjoy it.

xoxo T

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MUSIC BY:
"After School Special" by Eli Kahn
IG: @elikahnmusic
www.elikahnmusic.com


RECIPE:

BROTH:

4 cloves of garlic, smashed with the skin on
2 shallots, cut into quarters with the skin on
2 inch knob of ginger, sliced into rounds with the skin on
1.5lbs bone marrow bones
6 slices of uncured, sugar free bacon
2 wild white anchovies (the big ones, but small ones would be totally fine here too)
2 tbsp DCK Salt
2 tbsp soy sauce
1-2 tbsp lime juice
1 tbsp honey

To a large pot or croc pot, add all ingredients excluding soy sauce, lime juice, and honey, and cover with 2.5 quarts (10 cups) of water.
If cooking on the stove, bring the broth to a boil then reduce the heat to medium-low, cover, and let simmer for 2-8 hours, stirring occasionally.
If cooking in a croc pot, just put it in there for your desired time.
Once cooked, use tongs to remove the bacon (add to a cold cast iron pan), and a strainer to remove everything else.
Don't forget to get any marrow left in the bones. That stuff is gold.

*Cook the bacon by starting with the cold pan, putting a splatter pan/shield on top, then increasing to medium heat. Cook until crispy on the first side, about 2-3 minutes, then flip. Drain on a wire wrack and use bacon grease to cook the steak. Chop it up and use as a topping.

MARINATED EGGZ:

4 hard boiled and peeled eggz
1/4 cup soy sauce
1 tbsp unseasoned rice wine vinegar
1/4 tsp red pepper flakes
2 seaweed snack sheets
1/2 cup water

Add everything to a mason jar or bowl and let rest for ideally at least 2 hours or up to 24 hours. Slice in half and use as a topping.

VEG TOPPINGS:

8 oz crimini mushrooms, thinly sliced
About 1 lb boc choy, sliced

In a cast iron pan melt a couple tablespoons tallow (or preferred cooking oil) over medium-high heat. Once hot add in your mushrooms, toss to coat in the oil, then leave in a single layer undisturbed for about 5 minutes or until nice and crispy on that side. Toss them around, then leave them for another 2-3 minutes. Use a slotted spoon to remove.
Then add in your boc choy. Stirring occasionally until the leaves are wilted and starting to brown, about 3 minutes. Remove and add to a bowl.
Use both veg as a topping.

STEAK:

1 (or however many you need) NY Strip Steak
1 tbsp DCK salt
Fresh cracked black pep
*Leftover bacon grease

Using the leftover bacon grease, heat the cast iron to medium-high heat and sear your steak for 3-5 minutes on the first side, or until crispy and crusty, flip, and cook another 2-3 minutes, basting the steak with the grease as it cooks. Remove and drain on a wire wrack. Let rest and then thinly slice against the grain. You can cut this in half length wise if you want, but regardless, use it as a topping.

Assemble in whatever way feels good to you !!