Borscht-Ramen (Experimental)
Borscht-Ramen (Experimental)
Bone Broth Base — Think Tonkotsu Technique:
4 lbs beef short ribs (bone-in)
2 lbs beef neck bones or knuckle bones (extra marrow/collagen)
1 beef oxtail (optional, for richness)
2 carrots, rough-chopped
1 large onion, halved (charred for depth)
4 garlic cloves, smashed
2” ginger knob, smashed (yes, ginger—it balances the richness)
1 sheet kombu (seaweed, ramen-approved umami bomb)
Water to cover (~6–8 quarts)
2 large beets, roasted or boiled, shredded
¼ stick butter
1 medium onion, diced
3 garlic cloves, minced
2–3 carrots, shredded
1–2 jalapeños (optional heat)
~10 oz tomato paste or sauce
1 tbsp soy sauce (Ramen influence — umami)
1 tbsp vinegar (classic borscht tang)
Salt & pepper to taste
Fresh ramen noodles or alkaline-style egg noodles
Soft-boiled eggs (like ramen ajitama)
Fresh dill, parsley, cilantro (herb pile-on optional)
Pickled red onions
Sour cream (whipped lightly for topping)
Extra roasted beet matchsticks (crispy garnish)
Optional: garlic chips or fried shallots for crunch
Parboil bones/ribs for 10 minutes to clean. Drain and rinse.
Fill pot with fresh water, bones, ribs, charred onion, carrots, garlic, ginger, kombu.
Simmer HARD (not gentle) for 6–10 hours, replenishing water as needed.
Strain. Keep broth fatty and rich. Shred rib meat for topping.
In pan, melt butter. Sauté onion, garlic, carrots, jalapeños.
Add shredded beets. Cook until softened.
Stir in tomato sauce, soy sauce, vinegar, salt, pepper, miso if using. Simmer 5–10 min.
Blend or mash lightly if smoother tare is desired.
To bowl:
1–2 tbsp borscht-tare base
Ladle of boiling hot beef broth
Noodles, cooked separately
Top with:
Shredded rib meat
Soft-boiled egg
Fresh herbs (dill, parsley, cilantro)
Pickled onions
Dollop of whipped sour cream
Beet matchsticks
Optional crunch: garlic chips