Smoked Dumplings Bone Broth Ramen (Printable Version)
Smoked bone broth, tender dumplings, and classic ramen toppings create a cozy, crave-worthy noodle bowl.
# Ingredients:
→ Smoked Broth
01 -
900 g chicken bones (backs and necks recommended)
02 -
450 g pork bones (neck bones or trotters)
03 -
2 tablespoons vegetable oil
04 -
1 large onion, quartered
05 -
2 carrots, roughly chopped
06 -
3 garlic cloves, smashed
07 -
5 cm piece fresh ginger, sliced
08 -
2 green onions, roughly chopped
09 -
10 cm piece kombu (dried kelp)
10 -
120 ml bonito flakes
11 -
2 tablespoons soy sauce
12 -
1 tablespoon mirin
13 -
1 tablespoon sesame oil
14 -
2.4 litres water
15 -
1 tablespoon white miso paste
16 -
Wood chips for smoking, such as applewood or cherrywood
→ Smoked Dumplings
17 -
225 g ground pork shoulder
18 -
115 g shiitake mushrooms, finely chopped
19 -
2 green onions, finely chopped
20 -
2 garlic cloves, minced
21 -
1 teaspoon freshly grated ginger
22 -
1 tablespoon soy sauce
23 -
1 teaspoon sesame oil
24 -
1/2 teaspoon smoked paprika
25 -
1/4 teaspoon white pepper
26 -
25–30 round dumpling wrappers
27 -
Wood chips for smoking mushrooms
→ Assembly
28 -
450 g fresh or dried ramen noodles
29 -
4 soft-boiled eggs, marinated in soy sauce and mirin (optional)
30 -
2 green onions, thinly sliced
31 -
4 sheets nori, cut into quarters
32 -
250 ml microgreens or bean sprouts
33 -
Chili oil, to taste (optional)
34 -
Toasted sesame seeds, for garnish
# Steps:
01 -
Preheat oven to 230°C. Arrange chicken and pork bones on a baking tray and roast for 30 minutes until deeply golden.
02 -
Prepare the smoker at 120°C with preferred wood chips. Transfer roasted bones into the smoker and smoke for 30 minutes.
03 -
Place smoked bones in a large pot with water. Bring to a boil for 5 minutes, then drain and rinse the bones well under cold water.
04 -
Heat vegetable oil in a stockpot over medium heat. Sauté onion, carrots, garlic, and ginger until slightly softened, approximately 5 minutes.
05 -
Add smoked bones, 2.4 litres water, green onions, and kombu to the pot. Bring to a boil, skim off any foam, then reduce to a gentle simmer.
06 -
Simmer for 3 hours, periodically skimming impurities. In the last 30 minutes, remove kombu if boiling vigorously and add bonito flakes, soy sauce, mirin, and sesame oil.
07 -
Strain broth through a fine sieve lined with cheesecloth into a clean pot. Keep warm. Just before serving, whisk in white miso paste until fully integrated.
08 -
Preheat smoker to 95°C. Spread finely chopped shiitake mushrooms on a tray and smoke for 20 minutes.
09 -
Combine ground pork, smoked mushrooms, green onions, garlic, ginger, soy sauce, sesame oil, smoked paprika, and white pepper in a bowl. Mix thoroughly and chill for 30 minutes.
10 -
Place approximately 1 tablespoon of filling on each dumpling wrapper. Moisten edges with water, fold, and seal with pleats if desired.
11 -
Arrange dumplings in a bamboo steamer lined with parchment, ensuring they do not touch. Steam over boiling water for 8 minutes until cooked through.
12 -
Boil ramen noodles according to package instructions. Drain thoroughly.
13 -
Divide cooked noodles between four bowls. Ladle over hot smoked broth, arrange 5–6 dumplings per bowl, and garnish with marinated egg halves, nori, sliced green onions, microgreens, chili oil, and sesame seeds.
# Notes:
01 -
For enhanced flavor, prepare the broth a day ahead, refrigerate, and remove solidified fat prior to reheating.
02 -
Kombu should not be vigorously boiled to prevent bitterness; remove if broth starts to boil strongly.
03 -
Store broth in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
04 -
Uncooked dumplings can be frozen; steam directly from frozen, adding 2 minutes to the cooking time.
05 -
If time-constrained, high-quality store-bought dumplings may be substituted; smoke them for 10 minutes before steaming.
06 -
To prepare marinated eggs: simmer for 6 minutes, cool in ice water, peel, and marinate in a blend of 60 ml soy sauce, 60 ml mirin, and 240 ml water for at least 2 hours.