Herbal Lamb Ramen

A few weeks back I made Singapore Bak Kuh Teh ramen and one of the ingredients is Angelica. Growing up I saw it at chinese herbal shops and some herbal soups use it. I never thought of using it in a ramen. Making the bak kuh teh I thought it would go well with lamb and decided to try.

https://www.newgreenusa.com/products/dried-sliced-dang-gui-angelica-dong-quai-4oz-8oz-1lb?variant=12528895819885&currency=USD

Here is the recipe for the broth

Herbal Lamb Broth

2 lamb shanks
1.5-2 lbs chicken bones
1 medium yellow onion
3 inches of ginger
1 bulb of garlic
2 sticks of cinnamon
6 pieces of angelica
3 bay leaves
1/2 cup nuoc mom fish sauce
1/4 cup mirin
1/4 cup rice wine

Spice packet

1 tsp red sichuan peppercorn
1 tsp green sichuan peppercorn
1 tsp cumin seeds
1 tsp coriander seeds
3 cloves
1 tsp white peppercorns

Preheat the oven at 400F and roast 1 cinnamon stick, onion, ginger and garlic until the onion is charred and the skin is black.

Put the bones in a stock pot and bring to a boil. Let it boil for 3-4 minutes to get rid of the scum. This helps make the broth clear. Rinse the bones in cold water and get rid of the scum. Put the spices into cheese cloth or metal tea basket.

Put the bones back in the pot with the onion, garlic, giner and spices. Add enough water to cover. Usually I fill a 20 quart stock pot half way, which is about 8-10 quarts. It's enough for about 6 large bowls of ramen.

Bring it to a boil and then down to simmer for about 14-18 hours.

Tare sauce

1/2 cup light soy
1/4 mirin
1/4 cup water
1 tsp cumin
1 large piece of kombu cut into 2" squares
1 dried red chili
1 medium carrot thinly sliced

Put everything in a sauce pan and bring to a boil. Turn it down to simmer for 2 minutes and then turn the heat off. Let it sit uncovered to steep for about 30 minutes. Strain the tare.

When you're ready to make ramen, add 2 tbsp into your bowl.

Making the ramen

Blanch your favorite ramen veg and set it aside. I like bok choi for ramen. I like nori, soft boiled egg, chili oil and hotpot lamb, but you can use your favorite topping. For the hotpot lamb, I put a few slices in a noodle basket and dunk into boiling water for a few seconds.

Cook your fresh ramen noodles to the desired firmness and assemble your ramen.