Ingredients
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.