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Spicey Oxtail and Miso Ramen with soft egg

Serves
4 - 6
Prep
20mins
Cook
5hrs
DIFFICULTY
medium
Ingredients
  • 1 x 2 kg oxtail cut into 2-inch pieces
  • ¾ cup white miso paste
  • 1/3 cup Gochujang chilli paste
  • 1 small onion, finely chopped
  • 4 cloves of garlic finely chopped
  • 3 tablespoons mirin
  • 2 tablespoons olive oil
  • 1 tablespoons sesame oil
  • 2 cups bean sprouts
  • 1/2 cup finely sliced green onions
  • ramen noodles
  • 4 -6 soft boiled eggs (4 minutes in boiling water)
  • Shichimi togarashi (chilli powder)
  • Lotus chips (optional)
Method
  • Place oxtail into a large pot and cover with fresh water, bring to a rolling boil then reduce the heat to a very slow simmer. Continue to add water as needed, enough to cover all the oxtail.
  • Simmer for approximately 4 – 4.5 hours or until meat starts to pull away from the bone. Separate the oxtail from the broth, skim any fat from the broth and pass through a fine mesh sieve, set oxtail aside
  • In a small bowl mix together the Miso paste, Gochujang, onion, garlic, mirin, olive and sesame oil, transfer the paste to a small pan over moderate heat and cook, stirring occasionally for 3- 4 minutes
  • Bring the oxtail broth to a boil in a large pot. Once boiling add in the miso paste and mix in well.
  • Cook the Raman noodles according to packet instructions and drain well. Divide the noodles between serving bowls and top with the broth
  • Add in pieces of oxtail, along with bean sprouts, green onions and soft-boiled egg. Sprinkle with Shichimi togarashi, serve immediately
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