Maria's Ham Bone Ramen
The secret to excellent ramen is in the stock and we all know what makes the BEST stock. That's right, a Honey Baked Ham Bone! Freeze the extra stock to make this recipe again and again.
Honey Baked Ham Bone
Honey Baked Ham (chopped)
White Miso Paste
Fresh Ginger (minced)
Green Onions (sliced, greens and whites parts divided)
Soft boiled egg
Radish (sliced, for garnish)
Sesame Seeds (for garnish)
Place hambone in a large pot and cover with water. Bring water to a boil and then reduce to a simmer. Simmer for 1-2 hours. The longer you simmer the broth the more flavorful it will be. Once done, carefully remove ham bone from stock and set aside. Once ham bone is cool enough to handle, remove excess meat and keep for ramen.
Warm neutral oil in pot. Once oil is hot, add minced garlic, ginger, and the white parts of the green onions. Cook for one minute. Add dried parsley, white miso and a 1/4 Cup of the ham stock. Whisk together until smooth.
Add 4 Cups of the ham stock. Bring to a boil and then reduce to a simmer. Simmer for 5 minutes.
Add ramen noodles and ham from ham bone. Cook until noodles are soft.
DIvide into two bowls. Top each bowl with a soft-boiled egg, radish slices, sesame seeds and green onions.