Elk Ramen

Spice up any day of the week with a hot bowl of noodles. This recipe uses an elk bone broth base to make a hearty bowl of ramen guaranteed to warm your belly and leave you satisfied. Serves 4-6.

Ingredients

• Ground elk

• Soy sauce

• Cayenne pepper

• Sugar

• Fresh ginger

• Fresh garlic

• Eggs

• Baking soda

• Udon or ramen noodles

• Shiitake mushrooms

• Sesame oil

• Soy sauce

• Toppings of choice: green onion, sesame seeds, red pepper flakes, kimchi, seaweed, chili oil, sriracha

Spicy Ground Elk

• Brown 1lb. of ground elk in olive oil

• Mix 4T soy, ½ - 1 T cayenne (depending on spice tolerance), 2T sugar, 4tsp. grated ginger, 8tsp. grated garlic together

• Add spice mixture to meat; stir fry, set aside

Soft Boiled Eggs

• Boil ½ tsp. baking soda and water

• Add eggs; boil 6 minutes

• Transfer to ice bath; peel; slice

Ramen

• Boil noodles (udon or ramen) according to the package directions

Broth

• Add olive oil to a large stock pot

• Saute mushrooms

• Saute 2T garlic, 4 tsp. sesame oil, 2T ginger

• Add 3 quarts elk bone broth to pot

• Add 8T soy sauce

• Build bowls: place noodles in the bottom of each bowl, ladle in the broth; top each with one soft boiled egg (sliced in half) and spicy elk, then garnish with chopped green onion, sesame seeds, red pepper flakes, kimchi, seaweed, chili oil, sriracha