Brisket ramen bowls are a great use for leftover brisket, or a reason to braise one. Tender braised brisket goes into a rich broth of beef stock and the braising liquid seasoned with miso, soy sauce, ginger and sesame oil, with ramen noodles, soft-boiled eggs, carrots, scallions, bean sprouts and nori.

Braise Low and Slow

Sear the brisket, then braise it with onion, garlic, stock, soy sauce and brown sugar until it shreds with a fork. The braising liquid becomes the backbone of the broth, giving it far more depth than packet ramen. Whisk the miso into a little warm broth before adding it to the pot so it dissolves smoothly.

Kosher Notes

This is a meat (fleishig) recipe. Check that the miso, soy sauce, ramen noodles and nori carry a reliable hechsher; discard any seasoning packets from dried ramen. Check each egg for blood spots.

Make-Ahead

Braise the brisket up to 2 days ahead. Add chili garlic sauce to the broth for heat.

Transform leftover brisket into an incredibly satisfying ramen bowl with rich, umami-packed broth that puts instant noodles to shame.

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Prep Time 30

Cook Time 4

Total Time 4 30

Servings: 4 servings

Course: Main Course

Cuisine: Asian-Jewish Fusion

Calories: 685

Ingredients Method Notes

Ingredients

For the Brisket

3 lbs beef brisket first cut, trimmed
2 tablespoons vegetable oil
1 large onion sliced
4 cloves garlic minced
3 cups beef stock
1/4 cup soy sauce
2 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper

For the Ramen Broth

6 cups beef stock additional
3 tablespoons white miso paste
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon fresh ginger grated

For Assembly

4 portions fresh ramen noodles or 2 packages dried
4 large eggs soft-boiled
2 medium carrots julienned
4 whole scallions sliced
1 sheet nori cut into strips
1 cup bean sprouts

What I use for this recipe

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Method

Prepare the Brisket

Preheat oven to 325°F. Season brisket generously with salt and pepper on both sides.
Heat vegetable oil in a large Dutch oven over medium-high heat. Sear brisket for 4-5 minutes per side until well browned.
Remove brisket and set aside. Add sliced onion to the same pot and cook until softened, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Return brisket to pot. Add beef stock, soy sauce, brown sugar, salt, and pepper.
Bring to a simmer, then cover tightly and transfer to oven. Braise for 3-4 hours until fork-tender.
Remove brisket and let rest for 10 minutes. Slice against the grain into thick pieces. Strain and reserve the braising liquid.

Make the Ramen Broth

In a large pot, combine 6 cups beef stock with 2 cups of the reserved braising liquid.
Whisk in miso paste until completely dissolved.
Add soy sauce, rice vinegar, sesame oil, and grated ginger. Bring to a gentle simmer.
Taste and adjust seasoning as needed. Keep warm over low heat.

Prepare Toppings and Assembly

Bring a large pot of water to boil for the eggs. Gently lower eggs into water and cook for 6-7 minutes for soft-boiled. Transfer to ice water, then peel when cool enough to handle.
Cook ramen noodles according to package directions. Drain and divide among 4 large bowls.
Ladle hot broth over noodles in each bowl.
Top each bowl with sliced brisket, halved soft-boiled egg, julienned carrots, bean sprouts, and sliced scallions.
Garnish with nori strips and serve immediately with chopsticks and spoons.

Notes

The brisket can be braised up to 2 days ahead and refrigerated. The braising liquid will keep in the fridge for up to 3 days. For a spicier version, add a tablespoon of chili garlic sauce to the broth. Fresh ramen noodles work best but dried ramen (discard the seasoning packets) is a good substitute.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 685

% Daily Value*

Total Fat 35g 45%

Saturated Fat 12g 60%

Trans Fat 0g

Cholesterol 125mg 42%

Sodium 1850mg 80%

Dietary Fiber 4g 14%

Total Sugars 8g

Protein 48g 96%

Perfect Kosher Beef Brisket Ramen Bowls

Braise Low and Slow

Kosher Notes