Spice up any day of the week with a hot bowl of noodles. This recipe uses an elk bone broth base to make a hearty bowl of ramen guaranteed to warm your belly and leave you satisfied. Serves 4-6.

Ingredients

  • Ground elk
  • Soy sauce
  • Cayenne pepper
  • Sugar
  • Fresh ginger
  • Fresh garlic
  • Eggs
  • Baking soda
  • Udon or ramen noodles
  • Shiitake mushrooms
  • Sesame oil
  • Soy sauce
  • Toppings of choice: green onion, sesame seeds, red pepper flakes, kimchi, seaweed, chili oil, sriracha

Spicy Ground Elk

  • Brown 1lb. of ground elk in olive oil
  • Mix 4T soy, ½ - 1 T cayenne (depending on spice tolerance), 2T sugar, 4tsp. grated ginger, 8tsp. grated garlic together
  • Add spice mixture to meat; stir fry, set aside

Soft Boiled Eggs

  • Boil ½ tsp. baking soda and water
  • Add eggs; boil 6 minutes
  • Transfer to ice bath; peel; slice

Ramen

  • Boil noodles (udon or ramen) according to the package directions

Broth

  • Add olive oil to a large stock pot
  • Saute mushrooms
  • Saute 2T garlic, 4 tsp. sesame oil, 2T ginger
  • Add 3 quarts elk bone broth to pot
  • Add 8T soy sauce
  • Build bowls: place noodles in the bottom of each bowl, ladle in the broth; top each with one soft boiled egg (sliced in half) and spicy elk, then garnish with chopped green onion, sesame seeds, red pepper flakes, kimchi, seaweed, chili oil, sriracha