It’s New Year’s Eve here at KC, and we are filling up with some ramen soup before the night’s festivities!  We melded our love for kimchi, spicy gingery beef broth, ramen noodles, and bean sprouts to make an asian fusion soup that’s perfect for a cold winter night.  Substitute or add ingredients that you would like to see become part of the soup, pour steaming broth over, and enjoy!


Ramen Noodle Soup


For Broth:

1 lb beef or veal bones

1/2 onion

3 stalks green onion, white parts only

2 cloves garlic

1″ piece of galangal root

1″ piece of ginger

Bay Leaf

3-4 dried red chilies, whole

3-4 black peppercorns

1 stalk lemongrass, split lengthwise

1T Fish Sauce

1/4 C Soy Sauce

Meat of choice

Garnishes  such as green onions, bean sprouts, kimchi, etc


On a rimmed baking sheet, roast the veal bones with the onion, green onion, and garlic until deep brown and caramelized.  Scrape into a large pot, adding the rest of the ingredients except the fish and soy sauce and cover with water.  Simmer 4-6 hours. Add the fish and soy sauce and simmer 1/2 hour.

Next, add your meat of choice.  We chose chicken, so we put a whole roaster in the pot and let it simmer gently until cooked through.  You can add pork, beef, or seafood, or just leave it plain at this point.  Add some cilantro stems and let simmer.

While the meat is cooking, get your accouterments together.  We chose kimchi, lime, bean sprouts, cilantro sprigs, green onions, sriracha and bok choy.
















When the meat is ready, pull or chop it into bite size pieces.  Season the broth to taste with salt and soy sauce.  In another pot, boil the ramen noodles until tender.  Drain.  Layer the noodles and accouterments into the bowl, then pour over the steaming broth.  Grab a pair of chopsticks and enjoy!