Soul Food-Inspired Creamy Oxtail Ramen: Where Japan Meets Comfort Food

The Beauty of Layers

When you first taste ramen, you embark on a journey: the savory, rich broth; the subtle complexity of miso; the springy texture of the noodles; the creamy yolk of the egg; the tender, melt-in-your-mouth oxtail; the sweet burst of corn; and the gentle oceanic hint from the dashi. Each layer is unique, yet they all blend harmoniously.

This is what I've learned over five years of tasting and making ramen: respect each component. Don't muddy them together. Let them be themselves, and they'll reward you with a bowl that's greater than the sum of its parts.

If you've been following my ramen journey, you know I'm all about building layers of flavor.

But sometimes? Sometimes you want all that complexity wrapped up in something rich, creamy, and deeply comforting.

This is my fusion take on oxtail ramen - combining Japanese technique with soul food vibes.

I took my traditional oxtail ramen recipe and asked myself: what if we made this CREAMY?

What if we leaned into that soul food energy that oxtails naturally have?

The result is this gorgeous bowl with a silky, egg-enriched tare that coats every noodle, served alongside cornbread because, why not? It's unexpected, it's bold, and it's absolutely delicious.

This is fusion done right - respecting both traditions while creating something new.

Ladies and gentleman I present to you, my hand-crafted recipe for the ramen that is going to change your life. And before you even say it... you're welcome!

Soul Food-Inspired Creamy Oxtail Ramen

Prep Time: 30 minutes

Cook Time: 8+ hours

Total Time: 8.5 hours

Servings: 4 - 6

For the Broth

• 2-3 lbs oxtails

• 1-2 lbs beef shanks

• 1 large yellow onion, quartered

• 10 cloves garlic, smashed (I STAN for garlic)

• 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 Creamy Miso Tare (per bowl)

• 3-4 tablespoons miso paste (I use white, but you can mix of white and red)

• 2 tablespoons tamari

• 2 tablespoons soy sauce

• 1 egg yolk

• 1 teaspoon sesame oil

• 1 teaspoon freshly grated garlic

• 1 teaspoon freshly 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

• Blanched carrots and corn

• Chili oil (use a good quality one!)

• Sesame oil

• Sliced green onions

• Extra gochugaru for garnish

• Your favorite cornbread (I use Jiffy, no shame! If it ain't broke, don't break it)

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 at least 30 minutes.

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 (ultra thin), and have your oils ready.

14. Warm your cornbread: Get that cornbread ready - it's about to be your new favorite ramen side.

    
    

Step 6: Make the Creamy Tare & Assemble

15. Create the creamy tare: In a small bowl, whisk together miso paste, egg yolk, tamari, soy sauce, sesame oil, grated garlic, grated ginger, gochugang, and a mirin (or pinch of sugar) until completely smooth. This is your creamy, rich flavor base.

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

17. Slowly ladle hot broth over the tare while whisking/stirring - this gently cooks the egg yolk and creates that silky, creamy texture

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

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

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

21. Garnish with green onions

22. Serve immediately with cornbread on the top. (excellent for broth dipping)

    
    

Make-Ahead Option (2-Day Method)

Day 1:

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

• Strain everything, pull the oxtail meat, store separately

• Refrigerate broth overnight

  
  

Day 2:

• Reheat broth and dashi together

• Prepare creamy tare fresh

• Assemble bowls

Chef's Notes & Tips

• On removing the fat: After refrigerating your broth overnight, you'll see a layer of solidified fat on top. Remove most of it (leave a thin layer for richness), and you'll be left with a beautifully gelatinous, flavorful broth without the greasiness. This is a pro technique that restaurants use!

• The ginger is essential: Don't skip it! It's what makes this version sing. The ginger adds brightness that cuts through all that richness.

• The egg yolk technique: The key is adding the hot broth slowly to the tare while whisking. This gently cooks the egg yolk and creates an emulsion rather than scrambling it. Take your time here.

• Why this is creamier: The egg yolk creates a velvety, coating texture that clings to the noodles. It's not "cream" creamy, but it's richer and silkier than traditional ramen broth.

• Invest in good chili oil: Since this is a creamy bowl, the chili oil really stands out. Use something with good flavor, not just heat.

• The cornbread pairing: I know it sounds wild, but trust me. The slightly sweet, crumbly cornbread is perfect for soaking up that rich broth. It's like having bread with your soup, but make it soul food.

• Adjust the richness: If you want it even creamier, you can add an extra egg yolk to your tare. If it's too rich for you, use just miso and skip the egg yolk for a more traditional approach.

• Leftover magic: This broth freezes beautifully. Just make fresh tare when you're ready to eat again.

  

  

  

• Broth-to-dashi ratio: Aim for about 3:1 (broth to dashi). The dashi enhances and adds umami depth without diluting the body or richness of your oxtail broth. They amplify each other—umami + umami = extraordinary depth of flavor.

• On the toppings: Ramen is endlessly customizable, but I am always drawn to the days of old Maruchan ramen veggies (hold the dehydration)

• The experience: Make this on a Sunday. Put on some Isley Brothers and take your time. Ramen isn't fast food—it's a meditation, a practice, a love letter to flavor.

Why This Works: The Fusion Philosophy

Oxtails are a bridge ingredient - they're beloved in both Japanese cooking and soul food traditions. By taking Japanese ramen technique and adding soul food elements (the richness, the cornbread, that deeply comforting vibe), we're honoring both culinary traditions.

The creamy tare gives you that coating, satisfying texture that makes you want to slurp every last noodle. The ginger and gochujang keep it bright despite all that richness. And serving it with cornbread? That's a statement. That's saying "this is fusion, and we're proud of it."

This recipe represents five years of ramen exploration, countless restaurant visits, and the understanding that great cooking isn't about shortcuts—it's about respecting each ingredient and letting it shine. I hope this bowl brings you as much joy as it's brought me.

From my global kitchen to yours, xo -Rue 🍜

Complete the Experience

Looking for the traditional version? Check out my Traditional Oxtail Ramen with Dashi for a lighter, more classic Japanese approach.

Want the perfect drink pairing? Try my Sake Old Fashioned - a fusion cocktail that bridges Japanese and American flavors just like this ramen does

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Have you tried this creamy version? Let me know in the comments what you think of the fusion!