Recipe for: Polish ramen — broth from roasted bones, grilled meatballs, and fresh herbs - photo 1
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Recipe for: Polish ramen — broth from roasted bones, grilled meatballs, and fresh herbs

Spicy Fusion cuisine Main dishes Regional Cuisine of Poland 240 min Medium 0 views ~121.26 PLN * - (0)
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Description

Polish ramen is a combination of classic Polish chicken broth with the serving technique of Japanese ramen — the essential broth is made from roasted bones, which give it depth and a caramelized note, along with seasonal summer accents: grilled pork meatballs seasoned with marjoram and garlic, and fresh herbs, cucumber, and sprouts for crunch. The dish combines a rustic, Krakow character (grilled meat, garden herbs) with Asian umami (noodles, soy sauce). Serve in large bowls with noodles, a soft egg, and plenty of parsley; the flavor balances the richness of the broth, the saltiness of the sauce, and the freshness of the green additions, while visually it features a dark, clear broth, golden meatballs, and vibrant green herbs.

Ingredients Used

Ingredients (25)

Servings:
4
  • Beef bone 2000 g
  • Onion 3 pcs (~450 g)
  • Carrot 3.8 pcs (~300 g)
  • Celeriac 200 g
  • Parsley root 1 pcs (~100 g)
  • Leek 150 g
  • Garlic 3 clove (~15 g)
  • Water 3000 ml
  • Ground pork 600 g
  • Bun 60 g
  • Milk 50 ml
  • Chicken egg 6 pcs (~360 g)
  • Ramen noodles 400 g
  • Rapeseed oil 30 g
  • Cucumber 1 pcs (~300 g)
  • Soy sauce 60 ml
  • 🌿 Spices
  • Bay leaf 10 pcs (~3 g)
  • Allspice (berries) 3 pcs (~3 g)
  • Salt 10 g
  • Black pepper 8 pinch (~4 g)
  • Chives 0.3 bunch (~30 g)
  • Parsley 1 bunch (~30 g)
  • ✨ Optional
  • Honey 20 ml
  • Mung bean sprouts 50 g
  • Papryczka chili 0.7 pcs (~10 g)
💰 Estimated dish cost: ~121.26 PLN (30.32 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Broth

1

Preparing the bones: preheat the oven to 220°C. Arrange the beef bones on a baking sheet with the skin and marrow side up, add half of the onion (cut into quarters) and the halved carrots. Roast for 30–40 minutes until the bones and vegetables are nicely browned and caramelized edges appear.

Ingredients: Beef bone, Onion, Carrot
Use a large baking tray lined with parchment paper or foil. Roasting intensifies the flavor — do not skip this step. If you don't have an oven, you can sauté the bones in a large cast-iron skillet.
2

Transfer the roasted bones and vegetables to a large pot (min. 6–8 l). Add the remaining peeled onion, celeriac, parsley root, leek, and unpeeled garlic cloves. Pour in cold water to a volume of 3 liters (the water should cover the ingredients).

Ingredients: Beef bone, Onion, Celeriac, Parsley root, Leek, Garlic, Water
Use a large, heavy stainless steel pot. Cold water helps gradually extract flavors from the bones. Do not fill the pot to the brim—leave some space so the broth doesn't boil over.
3

Bring to a boil over high heat. When foam and sediment appear, reduce the heat to very low so that the broth simmers gently. Cook for 3–4 hours partially covered, skimming off the foam with a spoon or strainer every 30–45 minutes. After 2 hours, add the bay leaf, allspice, ¾ of the salt, and pepper to taste.

Ingredients: Bay leaf, Salt, Black pepper
Maintain very gentle, single bubbles — intense boiling will cloud the broth. Use a slotted spoon to collect the foam. The broth is ready when the aroma is deep, and the liquid has a golden, slightly gelatinous color after cooling.
4

After cooking, strain the broth through a fine sieve lined with cheesecloth into a clean pot. Discard the bones and vegetables (you can press a bit of marrow for extra flavor). If you want a clear broth — cool it in the fridge, skim off the fat from the top, and gently reheat before serving.

Ingredients: Beef bone
Use a large sieve and cheesecloth or a very fine sieve. Let the broth sit for a few minutes to settle — it will be easier to separate the clear liquid from the solids.

Meatballs

5

Prepare the meatball mixture. Soak the bread in milk for 5 minutes, then squeeze out the excess liquid. In a large bowl, combine the ground meat, crumbled bread, 120 g of egg (2 beaten eggs; some of the egg will also be used for the ramen eggs), finely chopped onion (150 g), minced garlic (10 g), 4 g of pepper, 5 g of salt, and 10 g of soy sauce. Knead by hand or with a mixer with a hook for 2–3 minutes until the mixture is smooth and free of lumps.

Ingredients: Ground pork, bun, Milk, Onion, Garlic, Black pepper, Soy sauce
Use a large bowl and a wooden spoon or a mixer with a hook. Do not knead for too long to avoid becoming too dense — 2–3 minutes is enough. If the mixture is too soft, add some breadcrumbs (optional).
6

Form meatballs the size of a ping-pong ball (about 30–35 g each). With damp hands, shape the balls and place them on a tray. Before grilling, brush with a thin layer of rapeseed oil and optionally with a mixture of soy sauce and honey (if using honey).

Ingredients: Ground pork, Rapeseed oil, Honey, Soy sauce
Use gloves or damp hands to prevent the mixture from sticking. If grilling in a pan, slightly flatten the meatballs to ensure even cooking.
7

Grilling: preheat the outdoor grill or grill pan over medium-high heat. Grill the meatballs for 3–4 minutes on each side until golden brown and they reach 72°C in the center (the meat should not be raw). If you are using honey, brush the meatballs 30 seconds before removing them from the grill to allow the glaze to caramelize.

Ingredients: Ground pork, Rapeseed oil, Honey
The best is a grill pan or grill. Use a kitchen thermometer to check the internal temperature. If you don't have a grill, fry on a well-heated pan for 4–5 minutes on each side.

Additions and assembly

8

Prepare the ramen eggs: bring water to a boil in a small pot, add 4 eggs and cook for 6 minutes from the moment it starts boiling (for a soft yolk). After cooking, transfer to cold water for 3 minutes, then gently peel.

Use a timer — 6 minutes gives a creamy, slightly runny yolk. Cool in cold water to stop the cooking process, peel gently from the wide end.
9

Cook the ramen noodles according to the package instructions (usually 3–4 minutes in salted water). Drain and briefly rinse under cold water to stop the cooking and separate the strands of noodles.

Ingredients: Ramen noodles
Use a large pot with plenty of boiling water so the pasta has room to move and doesn't stick together. Drain gently, without letting too much water through.
10

Season the broth: heat the strained stock to a light boil, taste, and season with 20–30 g of soy sauce and the remaining salt and pepper to taste. The broth should be slightly salty with a hint of umami and a deep, roasted aroma.

Ingredients: Soy sauce, Salt, Black pepper
Add the soy sauce gradually — it's better to add more than to make the broth too salty. If the broth is too greasy, cool it down and skim the fat from the surface.
11

Assembly of the bowl: in four large bowls, place 100 g of cooked pasta, pour in 500–600 ml of hot broth. On top, arrange 3–4 grilled meatballs, half a soft-boiled egg, a few slices of cucumber, a spoonful of sprouts (optional), sprinkle with chopped chives and parsley. Finally, add thin slices of chili pepper if using.

Ingredients: Ramen noodles, Ground pork, Cucumber, Mung bean sprouts, Chives, Parsley, Papryczka chili
Use a large slotted spoon to scoop the hot broth, so the pasta doesn't overcook. Additionally, you can add mung bean sprouts for crunch.
12

Final touch: drizzle each bowl with 5–10 g of rapeseed oil or a few drops of soy sauce, and serve quickly. Guests should eat the ramen immediately while the broth is hot and the meatballs are fresh from the grill.

Ingredients: Rapeseed oil, Soy sauce
Use a small bottle or a teaspoon for precise drizzling. Serve with a toothpick or chopsticks and a soup spoon.

Fun Fact

💡

The combination of broth and ramen brings together two traditions: Polish broth is a universal national stock, while ramen is a soup built around a rich broth. In Poland, experiments with ramen are gaining popularity, combining local meats and herbs with Asian techniques.

Best for

letnia impreza z grillem family dinner kolacja z przyjaciółmi

Tips

🍽️ Serving

Serve in wide, deep bowls to concentrate the aromas. For guests, prepare a small bowl with extra soy sauce and lemon slices — those who like can drizzle with juice. You can also serve fresh country bread or garlic bread on the side.

🥡 Storage

Broth: store in the refrigerator for up to 3 days in a sealed container; before reheating, remove the accumulated fat from the surface. Meatballs: after cooling, store for 2 days, before serving reheat in the oven for 10–12 minutes at 180°C to regain crispiness. Pasta: do not store cooked pasta with broth for long — it will become mushy; it's better to store them separately.

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