Ribeye Ramen

Ribeye Ramen

YIELD: 24 servings

For the beef broth:
2 gallons reduced-sodium beef broth
4 lbs. veal bones, split
1 quart onions, coarsely chopped
3 cups carrots, coarsely chopped
½ cup garlic, coarsely chopped
¼ cup fresh ginger, grated
¼ cup brown sugar
1 oz. dried forest mushroom pieces
6 bay leaves
2 cups dried bonito flakes
4 leaves dried kombu
1 quart

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