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Ramen Gravy

  • Difficulty Moderate
  • Time 24 hours
Ramen Gravy Recipe



  • 1 chicken carcasse or Turkey 
  • knob of ginger
  • 1 yellow onion


  1. Roast the bones in a 500°F oven til dark
  2. Toss into a pot at least a gallon with the onion and ginger. 
  3. Fill to the top with water and bring up to a roll boil. 
  4. Now forget everything you’ve been taught about making stock. We want a milky creamy stock. 
  5. Keep it boiling hard and keeping filling up to your imaginary line that you want to keep it at with water as needed. 
  6. After about 2-3 hours, blend with immersion blender or chop up with knife. 
  7. Keep boiling for another 3-4 hours or overnight simmer like I did. 

*May be held in the fridge for about a week. Will need to be re boiled again to emulsify. 



  • black pepper (used Spiceology Smoked Peppercorns)
  • salt, to taste
  • herbs, thyme, rosemary
  • 1 quart broth
  • 2 tablespoons corn starch + 1/4 cup cold water
  • 1/2 cup half and half


  1. Put stock ,herbs, black pepper in a sauce pot and bring to a simmer
  2. Whisk in corn starch slurry and bring up to a simmer again
  3. Drop heat to low and pour half and half. 
  4. Season with salt to taste and rice wine vinegar. 

*May be held in fridge for about a week

Used in this Recipe

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