Poor Man's Ramen

I have been playing around once again with membership in a meat CSA from Mint Creek Farms and one of the greatest things it has yielded is amazing stocks. When your meat CSA hands you a big sack of "beef bones" or "lamb bones" all you have to do is pop them in an Instant Pot for a few hours of pressure cooking, perhaps with an onion and a couple cloves of garlic, and the result is an incredibly rich, beautifully meaty broth that you can pour into Nalgene bottles and keep in your freezer. (I promise none of the links in this paragraph are any kind of paid product placement, just the truth about my culinary life these days.)

So what do you do with delicious beef broth once you have it and need to get it out of your freezer? Try this:

• Bring about 2 quarts of stock to a bowl on your stove.
• Dump in a pound of egg noodles. 
• Cover, stir occasionally, until noodles are soft and fully cooked.
• Reduce to a simmer. 
• Meanwhile, soft-boil 6 eggs. (Seven minutes in boiling water, then straight into a bowl of ice water to cool.)
• Slice a bunch of green onions
• Serve: a big ladle full of noodles and broth, an egg or two, a scattered handful of green onions, and a few squirts of sriracha. 

The result has the meaty slippery starchy satisfaction of a bowl of good noodles, some contrast and protein from the egg, and the bite of the onions and hot sauce. It almost made me wish I had an Instagram account.