This homemade version of the cheap ramen you buy in small packages with the msg is nuts good! I know there are some ramen die-hards out there and my sons are some of them. I’ve never understood the obsession, but I just hated the ingredients in these things and have found the most wonderful recipe! I found this gem in one of my favorite cookbooks, by Lucinda Scala Quinn, Mad Hungry, Feeding Men and Boys. Made with oxtail broth and ramen noodles, it is an amazing soup the whole family will love.
2-3 pounds extails
6 garlic cloves, smashed
4 whole scallions, crushed
10 cups water
1 tsp. coarse salt
8-ounces noodles, preferably udon
1/2 cup soy sauce
1 tsp. vinegar
1/2 tsp. toasted sesame oil
2 tsp. sugar
1 scallion both white and green parts, thinly sliced
1 hot green chili, thinly sliced (can use hot pepper flakes)
2 tbsp. water
Place oxtails, garlic, 3 of the scallions, and the water into a large pot. Bring to a boil over high heat; reduce the heat and simmer, partially covered, for 3 hours. Skim and discard any foam as it rises to the surface. discard the garlic and scallions. Stir in the salt.
Bring a large pot of water to a boil over high heat, add the noodles, and cook until just tender, about 5 minutes, or according to the package instructions.
Meanwhile, combine the ingredients for the dipping sacue and divide among small individual bowls.
Drain the noodles, rinse, and toss with a small amount of the oxtail broth. Place an oxtail and some noodles in each serving bow. Ladle over the hot broth. Serve with the small bowls of dipping sauce on the side. (I poured about 1 tsp. over the top of each bowl when I served it and had the sauce on the table if anyone wanted more.)