ELK BONE BROTH RAMEN BOWL

TOTAL SERVINGS 10

PREP TIME 5 MINUTES

COOK TIME 6 MINUTES +12 HOURS

TOTAL TIME 12 HOURS  11 MINUTES

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

The bone broth is easily made in a pressure cooker (i.e. Instant Pot), and then incorporated into a savory bowl of ramen soup.

Ingredients

– The Honest Bison soup bones – The Honest Bison elk knuckle bones – The Honest Bison elk marrow bones – yellow onion – whole carrots – celery ribs

To make the elk bone broth ramen bowls, add the olive oil to a large dutch oven and heat over medium heat.

HOW TO MAKE ELK BONE BROTH RAMEN BOWLS

Add in the minced garlic, sesame oil, and ginger and sauté for another 2-3 minutes or until fragrant.

Add in 6 cups of elk bone broth with the soup bone meat and soy sauce and bring to a slow boil.

Add in the chopped kale and dried ramen, and slow boil for about 5-7 minutes or until the noodles are tender.

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.

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