Elk Ramen Bowl

Name: Elk Ramen Bowl
Prep time: 24 h
Total time: 24 h
Yield: 6
Ingredients: 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; 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

It's officially fall, so it feels like a good time to break out some hearty soup recipes, wouldn't you agree? And nothing is better on a chilly fall evening, than a big bowl of delicious, steaming Ramen. This great recipe for Instant Pot Elk Ramen Bowls by Primal Pioneer uses our Elk Soup Bones, Elk Knuckle Bones and Elk Marrow Bones to create a fragrant, nutritious base and then layers on the traditional favorites from there. As with all ramen recipes, this one is easy to customize to your personal preferences. You'll most likely have extra bone broth as well so you can use that in another recipe or simply warm it up and sip as-is. We do!

Recipe & Photography by Primal Pioneer.

Elk Ramen Bowl

Primal Pioneer

Servings

Prep Time

24 hours

Ingredients

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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

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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

Directions

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.
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.
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.
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. Then reduce heat to low until ready to serve.
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.