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