Oxtail Ramen with Dashi Broth

Caution: preparing this recipe will yield a sumptuous oxtail ramen immersed in a broth that has been slow-cooked for 8 hours. Proceed with patience and eager anticipation for the final outcome.

You know those dishes that take all day but make your house smell so incredible that you find yourself just hovering around the kitchen, lifting the lid every so often to check on things?

This oxtail ramen is exactly that kind of recipe.

I've been on a ramen journey for the past five years now, experimenting with different styles and techniques.

One of the most important lessons I've learned? Ramen is all about layers.

When you make it right, you can actually taste each individual component - the richness of the broth, the funk of the miso, that bright pop of dashi, the heat from the chili oil.

That's why you can't just throw everything into one pot and call it a day. Each element gets its moment to shine, and then they all come together in the bowl.

I put this together combining my love for deeply flavored bone broths with the umami-packed brightness of Japanese dashi.

The result? A bowl of ramen that's so rich, so layered, so deeply satisfying that you'll forget you spent a full day making it.

The oxtails become so tender they fall off the bone, the broth develops a beautiful gelatinous texture, and when you add the kombu-bonito dashi at the end, it's as if the entire bowl comes to life.

This makes 4-6 generous servings and yes, it's a full-on project. But it's the kind of project that's totally worth your while.

Oxtail Ramen with Dashi

Prep Time: 30 minutes

Cook Time: 8+ hours

Total Time: 8.5 hours

Servings: 4

For the Broth

• 2-3 lbs oxtails

• 1-2 lbs beef shanks

• 1 large yellow onion, quartered

• 10 cloves garlic, smashed

• 3 medium carrots, roughly chopped

• 3 celery stalks, roughly chopped

• 2-3 green onions (white and green parts separated)

• 3-4 tablespoons olive oil

• Water (enough to cover everything by 2 inches)

• Salt and pepper to taste

  
  

For the Dashi

• 4 cups water

• 1 piece kombu (about 4x4 inches)

• 1 cup bonito flakes (katsuobushi)

  
  

For the Miso Tare (per bowl)

• 3-4 tablespoons miso paste (I like a mix of white and red)

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 2 teaspoons grated garlic

• 2 teaspoons grated ginger (this is KEY!)

• ½-1 teaspoon gochujang

• 2 teaspoons of mirin or Pinch of sugar (optional, for balance)

  
  

For Serving

• 4 portions fresh or dried ramen noodles

• 4 soft-boiled eggs (7 minutes), marinated in soy sauce

• Reserved oxtail meat, pulled from bones (or with bones if you prefer)

• Blanched carrots and corn

• Chili oil

• Sesame oil

• Sliced green onions

• Gochugaru for garnish (optional)

Instructions

Step 1: Start the Broth (Hour 0-4)

1. Soak Oxtails: On the night before preparing the broth, immerse the oxtails in water to let the excess blood drain from the meat.

2. Brown the meat: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Season oxtails and beef shanks generously with salt and pepper. Brown them in batches, getting a good sear on all sides. This adds so much flavor. Set aside.

3. Build the base: In the same pot, add your quartered onion and let it caramelize for about 5 minutes in all those meaty drippings. Then add smashed garlic.

4. The long simmer begins: Return the oxtails and beef shanks to the pot. Cover everything with water (about 2 inches above the meat). Bring to a boil, then immediately reduce to a bare simmer. You want gentle bubbles, not a rolling boil.

5. First 4-hour simmer: Let this go for 4 hours, skimming any foam or impurities that rise to the surface in the first hour. Keep that lid slightly ajar.

Step 2: Make the Dashi (Hour 1-8)

6. Prepare dashi: Place kombu in a medium saucepan or jar and add filtered water. Cover with a lid and let the kombu steep in the refrigerator for 1-12 hours. This can be done the night before or on the same day, as your broth will be cooking for 8 hours and can be prepared simultaneously.

7. Add bonito: After 1-8 hours, bring the water (with kombu) to a gentle boil on medium-low heat. Just before the stock boils, remove kombu and set it aside to prevent over-pungent, excess sea-like taste and slimy texture. Add bonito flakes and bring back to boil. Once the dashi is boiling, reduce the heart and simmer for 30 second. Turn off heat and let it steep for 10 minutes. Strain through a fine-mesh sieve and set aside.

   
   

Step 3: Add Vegetables (Hour 4-8)

8. Vegetable addition: After 4 hours, add your carrots, celery, and the white parts of the green onions. Give broth a stir to incorporate the aromatics.

9. Second 4-hour simmer: Continue simmering for another 4 hours. At this point, your house smells amazing and you're questioning why you ever order takeout.

Step 4: Combine and Finish (Hour 8-8.5)

9. Strain the broth: Remove the oxtails and beef shanks from the pot. Pull the meat off the oxtail bones (it should fall off easily) and set aside. Strain the broth through a fine-mesh sieve, discarding the vegetables and aromatics.

10. Add dashi: Return the strained broth to the pot. Add your prepared dashi and let it simmer together for about 20-30 minutes. Taste and adjust seasoning with salt and pepper.

    
    

Step 5: Prep Your Toppings

11. Make the eggs: Soft boil eggs for exactly 7 minutes, then plunge into ice water. Peel and marinate in soy sauce for 30 minutes (or up to one night).

12. Blanch vegetables: Quickly blanch your carrots and corn in boiling water until just tender, about 2-3 minutes.

13. Prep garnishes: Slice green onions, rehydrate a small amount of wakame in warm water (remember, it expands!), and have your oils ready.

    
    

Step 6: Assemble Your Bowls

14. Make the tare: In a small bowl, mix together miso paste, soy sauce, sesame oil, grated garlic, grated ginger gochujang, and a pinch of sugar. Stir until smooth. This is your flavor bomb.

15. Build each bowl:

16. Put 2-3 tablespoons of tare in the bottom of each bowl

17. Ladle hot broth over it and stir to dissolve

18. Cook your noodles according to package directions and add to the bowl

19. Top with pulled oxtail meat, halved egg, and blanched vegetables

20. Drizzle with chili oil and a touch of sesame oil

21. Garnish with green onions

22. Serve immediately and watch everyone's face light up.

Make-Ahead Option (2-Day Method)

Day 1:

• Complete steps 1-10 (make the broth and dashi)

• Strain everything, pull the oxtail meat, store separately

• Refrigerate broth overnight (the fat will solidify on top, which you can skim off if desired)

• Store dashi separately in the fridge

Day 2:

• Reheat broth and dashi together

• Prepare all toppings and tare

• Assemble bowls fresh

This actually works great because the flavors come together even more overnight!

Notes & Tips

• Don't skip the sear: Browning the meat first adds incredible depth to the broth.

• Low and slow: Keep it at a nice, solid simmer, not a boil. This keeps your broth clear and silky.

• The gelatin test: When you refrigerate the broth, it should be jiggly like jello. That's the collagen doing its thing. That's what makes it rich and luxurious.

• Dashi timing matters: Add the dashi in the last 30 minutes, not for the full 8 hours. You want those delicate ocean flavors to shine, not get muddy.

• Customize your heat: The gochujang in the tare gives a nice baseline heat, but adjust based on your preference. More chili oil on top adds extra kick.

• Don't use wakame: I used it in my first bowl and it did not fit the flavor profile. Beautiful picture, but does nothing for the taste.

• Leftover broth: This freezes beautifully for up to 3 months. Just reheat and make fresh tare when you're ready for round two.

Why This Works

The magic of this recipe is in the layering. The oxtails and beef shanks give you that deep, rich, beefy umami that coats your mouth. The dashi brings in this bright, oceanic element that cuts through all that richness and makes the bowl feel balanced instead of heavy. The miso tare ties it all together with funky, salty, savory goodness. And the gochujang? That's your little kiss of heat that makes you want another bite.

It's a lot of time, yeah. But most of it is hands-off simmering time. And honestly? There's something deeply satisfying about making something this good from scratch. Plus, your kitchen will smell like a dream all day long.

Complete the Experience

Want to try the creamy fusion version? Check out my Soul Food-Inspired Creamy Oxtail Ramen - it's this recipe taken to the next level with an egg-enriched tare and served with cornbread. Yep, you read that right, CORNBREAD! That post includes lots of chef's tips, making it highly informative even if you don't intend to make it.

Looking for the perfect drink pairing? Try my Sake Old Fashioned - a fusion cocktail created by yours truly that bridges Japanese and American flavors beautifully.

Have you made this recipe? I'd love to hear how it turned out! Drop a comment below and let me know what you thought.

Bon appetite!