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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.
Recipe: Elk Ramen Bowl
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
- 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.
- 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.
About Primal Pioneer: Primal Pioneer is about reconnecting with their primal roots and respecting our lands, resources, and natural inhabitants. They support humane conservation and preservation of wildlife. Their goal is to help elevate wild game meats with new and exciting recipes that are both easy to prepare and delicious.
Looking for more great fall recipes? Check out these favorites: