|2 kg||beef — or pork, bones|
|2||vinegar — cider|
|1/4||miso — or salt|
|pak choy — baby|
|mushrooms — raw, sliced|
|spring onions — sliced|
|fresh chillies — sliced|
|eggs — boiled|
|meat — removed from bones|
Preheat the oven to 200 degrees C.
Place the bones in a single layer on a baking sheet and roast for 1 hour turning once until browned and caramelised.
Place the roasted bones (and all the roasted bits in the tray) in a large oven proof dish with a lid.
Reduce the oven temperature to 95 degrees C.
Add water to cover the bones by a few cm and add the cider vinegar and bay leaves.
Cover and place in the oven and simmer for 24 hours.
After 24 hours, remove from the oven and let the broth cool down a bit.
Once it has cooled down enough to handle, strain the broth through a fine sieve.
Remove the cooked marrow from the marrow bones and add it to the broth with a quarter cup of red miso (or salt to adequately season) and whisk to combine.
Placed the broth in the fridge to cool down completely and then remove the top layer of fat.
While the broth is in the fridge, remove all the bits of meat from the bones and set aside or freeze for future use.
Reheat the broth to use as is or as a base for soups and stews or freeze if not using immediately.
To make the ramen:
Reheat enough broth as required.
Remove from the heat and place the noodles in hot broth to soften.
Once the noodles are soft add the rest of the vegetables and serve.