OXTAIL SHIO RAMEN (4-5 servings)

Author: Marvellina
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  • 5-6 lbs of oxtail choose the one with less fat if possible
  • 1 large onion peeled and quartered
  • 1 bulb of garlic remove extra paper skin and separated
  • Salt to taste

Other ingredients:

  • 1 lb angel hair pasta or ramen noodle of your choice cook according to direction on package
  • 1 Tbsp of cooking oil
  • 3 Tbsp of white miso paste
  • 6 cloves garlic peeled and finely minced
  • Stock from preparing oxtail
  • 1 piece of 2x2" kombu wiped with a damp cloth
  • 1 cup katsuobushi dried bonito flakes
  • Salt to taste


  • 2 stalks spring onion finely chopped
  • Lava eggs


Preparing the stock (recommended one day before):

  • Rinse the oxtail pieces in cold water. Place in a large pot. Cover with water, enough to cover the oxtail. Add in onion and garlic. Bring to a boil and then cover the pot and lower the heat to let it simmer away for the next 6 hours. Check on the water level during cooking and add a bit more if necessary. When the meat falls off the bone, you know it's ready. Remove from the heat and remove the oxtail and place in a large bowl. Strain the stock and discard the vegetables. If you prepare this the day ahead, keep the stock and the oxtail in the refrigerator. You can skim off the solid fat that rises to the top the next day and just leave a little for flavor and set aside about 1 Tbsp to saute the miso paste

Preparing the noodles (recommended on the day of serving):

  • If you are using angel hair pasta, cook to al dente and set aside. Prepare a medium sauce pan on heat, add in 1 Tbsp of oxtail fat you reserved from cooking the stock, followed by miso paste and minced garlic. Stir fry for about 5 minutes over medium heat. Add in the chicken stock, bonito flakes, kombu in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve and set aside


  • Place the oxtail stock on the stove top over high heat. Add in the miso paste mixture and bring to a gentle boil. Add the cooked oxtail pieces back into the stock. Have a taste and season with salt to your taste
  • Portion the cooked noodles in a serving bowl. Put one large oxtail or two pieces of smaller oxtails in the bowl. Ladle the hot soup over the noodles generously. Garnish with the chopped green onion and lava eggs. Serve immediately