Elk Bone Broth Ramen Bowl

This elk bone broth ramen bowl is an easy pressure cooker recipe made with hearty elk bone broth combined with deliciously fresh ramen ingredients.

This recipe was developed in partnership with The Honest Bison. All opinions are our own.

If you were lucky enough to harvest an elk this season, then be sure to save the bones for a batch of this nutritious elk bone broth. The bone broth is easily made in a pressure cooker (i.e. Instant Pot), and then incorporated into a savory bowl of ramen soup.

Utilizing all parts of the elk is something we’ve been more conscious of this year. You can create delicious elk recipes using more than just ground elk meat, like elk liver pâté, beer-braised BBQ elk short ribs, and this savory elk ramen recipe using elk soup bones, knuckle bones, and marrow bones.

If you weren’t able to secure your own elk harvest you can always order high-quality elk meat from our partners at The Honest Bison- order with Honest Bison now!

Ingredients Needed

Elk Bone Broth

• 1 lb. The Honest Bison soup bones
• 1 lb. The Honest Bison elk knuckle bones
• 1 lb. The Honest Bison elk marrow bones
• 1 yellow onion
• 2 whole carrots 
• 2 celery ribs
• 1 whole garlic clove
• 3-4 sprigs of fresh thyme
• 3-4 bay leaves
• 1 Tbsp. apple cider vinegar
• 2 Tbsp. salt
• 1 Tbsp. peppercorns
• 10 cups water

Elk Bone Broth Ramen Bowl

• 3 Tbsp. olive oil
• 1 whole carrot – sliced
• 2 cups sliced mushrooms
• 1 Tbsp. minced garlic
• 1 Tbsp. ground ginger
• 2 tsp. sesame oil
• 6 cups elk bone broth
• 4 Tbsp. soy sauce
• 4 oz. dried ramen noodles
• 3 cups chopped kale
• 4 -6 soft boiled eggs (one per serving)
• Chopped green onion – for garnish
• Toasted sesame seeds – for garnish
• Red pepper flakes – for garnish

How to make elk bone broth

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1. Add all of the bones to the pot of an Instant Pot. Chop the carrots, celery, onion, and garlic clove into large chunks and add to the pot. Add the remaining ingredients. 
2. Place the lid onto the pot and secure it. Set to high pressure and cook for 3 hours. Let the Instant Pot naturally release. Once ready, open the lid and strain to separate the broth from the solids. Note: the elk soup bones will leave nice tender chunks of meat in the solids. Pull this out and add to the broth for the soup. Discard the remaining solid vegetables and herbs.

How to make elk bone broth ramen bowls

1. To make the elk bone broth ramen bowls, add the olive oil to a large dutch oven and heat over medium heat. Add the sliced carrots and mushrooms and sauté for about 4-5 minutes or until soft. 
2. Add in the minced garlic, sesame oil, and ginger and sauté for another 2-3 minutes or until fragrant. 
3. Add in 6 cups of elk bone broth with the soup bone meat and soy sauce and bring to a slow boil. 
4. Add in the chopped kale and dried ramen, and slow boil for about 5-7 minutes or until the noodles are tender. Then reduce heat to low until ready to serve. 
5. To serve, spoon the ramen soup into bowls. Top each bowl with one soft boiled egg, then garnish with chopped green onion, sesame seeds, and red pepper flakes.

Recipe FAQs and Notes

Does elk meat taste like venison?

There are so many factors that affect the taste of wild game meat like elk or venison that it’s hard to say. However, elk meat is a bit more mild than ground venison and tastes the most similar to beef.

Can I use venison bones in this recipe?

Yes! You can use the knuckle, marrow, and soup bones from deer, bison, and just about any large game animal.

Can I buy elk bones?

Yes! Not everyone has access to elk hunting or ends a hunt with a harvest. But, companies like The Honest Bison provides accessible ground wild game meats for everyone to enjoy. Order with Honest Bison now!

Recipe Notes –

• Store any remaining elk bone broth in a glass jar with an airtight lid for up to five days refrigerated, or one year in the freezer. 
• Wide mouth mason jars work great for storing broth. 
• Be sure to let the broth completely cool before sealing. 
• You can make the elk bone broth ahead of time and then use it as needed to make bone broth ramen bowls. 
• To soft boil eggs, bring water and ½  tsp. baking soda to a boil in a large saucepan. Carefully add the eggs to the boiling water and boil for 5-6 minutes. Remove and transfer to an ice bath or run under cold water until they are cool enough to touch. Peel, slice and lay on top of the ramen bowls.

Recommended kitchen resources for this recipe

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Enjoy these other elk meat recipes!

• Ground Elk Stroganoff
• Peppercorn Crusted Elk Tenderloin
• Elk Lasagna Recipe
• Easy Elk Enchiladas
• Elk Swedish Meatballs

Planning your first public land elk hunt?

Check out these resources to help you plan your first Colorado public land hunt.

• 6 Resources for planning your first DIY Colorado public land elk hunt
• Which Colorado elk hunting season is right for you?
• My honest review of First Lite technical hunting apparel

Elk Bone Broth Ramen Bowl Recipe