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Beef ramen in a shallow white bowl topped with soft boiled egg halves, sliced scallions, browned mushrooms and sesame seeds. Chop sticks set on the bowl.

Beef Ramen Recipe

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5 from 4 votes
Prep Time 10 minutes
Cook Time 50 minutes
Braising Time 3 hours
Total Time 4 hours
Yield 4 servings
Category Dinner
Cuisine Japanese
Author Lauren Grant

Description

Beef ramen noodle soup featuring tender braised beef, savory broth, and ramen noodles. Use leftover beef to make this easy.

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Ingredients

Braised Beef

  • 3–3½ pounds meaty beef short ribs*
  • 1 tablespoon canola oil or avocado oil
  • 1 yellow onion trimmed, halved and cut into wedges
  • 4 large cloves garlic, sliced
  • ¼ cup finely diced fresh ginger
  • ⅓ cup low-sodium soy sauce

Beef Ramen

  • 8 ounces beech mushrooms, trimmed and separated into small clumps
  • 2 tablespoons toasted sesame oil, divided
  • 2 tablespoons reserved beef drippings or unsalted butter
  • ⅓ cup minced fresh ginger
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons red miso
  • 10 cups low-sodium beef broth
  • 2 tablespoons fish sauce
  • 2 tablespoons low-sodium soy sauce
  • 4 large eggs
  • 12 ounces dry ramen noodles
  • 4 scallions, thinly sliced
  • Hot sauce, optional

Instructions

Braised Beef

  • Heat oven to 325ºF (163ºC) with rack set in middle position.
  • Heat oil in a dutch oven over medium heat until shimmering. Season beef short ribs with 2 teaspoons kosher salt. Add half of ribs to pot and sear until golden brown on all side, about 8 minutes.
  • Transfer ribs to a sheet pan or plate. Repeat browning with remaining ribs. Drain off all but 2 tablespoons grease.
  • Add onion wedges, 4 sliced cloves garlic and ¼ cup minced ginger to drippings and cook, stirring frequently until onion starts to caramelize, 5–7 minutes.
  • Stir in 2 cups water and ⅓ cup low-sodium soy sauce. Bring to a simmer then nestle ribs back into pot, meat side down, scooping up onions and placing over beef to allow all of the beef to be submerged.
  • Cover and transfer to oven; braise until beef is tender and easily falls off bone, 3 hours.

Beef Ramen

  • Remove Dutch oven from oven and transfer shortribs to a sheet pan.
  • Strain onion mixture through a fine mesh sieve into a large liquid measuring cup. Discard solids (see notes). Skim grease from top of broth; reserve 2 tablespoons grease then discard remaining grease. Reserve and set aside resulting broth.
  • Heat 4 teaspoons toasted sesame oil and 2 tablespoons reserved drippings (or butter) in now-empty Dutch oven over medium-high heat. Add 8 ounces mushrooms and cook until golden brown and fried, about 15 minutes, stirring occasionally.
  • Transfer mushrooms to a bowl and season lightly with kosher salt.
  • Add remaining 2 teaspoons toasted sesame oil to now-empty pot. Add ⅓ cup minced ginger, 2 tablespoons minced garlic and 2 tablespoons miso paste. Cook, stirring constantly, until fragrant, about 2 minutes.
  • Stir in reserved broth, 10 cups beef broth, 2 tablespoons fish sauce, and 2 tablespoons soy sauce; bring to a simmer.
  • Meanwhile, bring a saucepan of water to a boil. Using a slotted spoon or spider, gently lower 4 eggs into water; return to a boil then cover and cook for 6½ minutes. Prepare an ice water bath. Drain eggs then transfer to ice water bath and cool completely.
  • Fill saucepan with water again and bring to a boil. Add 12 ounces ramen noodles and cook according to package directions. Drain and rinse with cold water.
  • Peel cooled eggs and cut in half.
  • Remove meat from short ribs and shred into large pieces. Add to simmering broth.
  • Divide noodles between 4 bowls. Divide broth between bowls. Top each bowl with a quarter of cooked mushrooms, 2 egg halves, scallions and sesame seeds.
  • Serve with your favorite hot sauce.

Equipment

Dutch oven

Notes

Using leftover beef: This recipe is GREAT for using leftover cooked beef in. By using leftover cooked beef, you will cut down the cook time by 3 full hours. Skip the first 7 steps. 
Onion mixture: If you don’t want to waste the onion mixture that beef braised in, I totally get it. Skim the drippings off then use the onion mixture in the ramen. Just keep in mind it will be more stew-like than intended.
Short ribs: there are three ways short ribs are sold. Boneless, English Cut and Flanken. For this recipe you are looking for English-Cut short ribs that have been cut down into 4-inch long ribs. If your meat counter only has full ribs, ask them to cut them in half, crosswise.
Beef cut options: you don’t have to make this using short ribs. You can make this dish with brisket or beef chuck. Use my recipe for Mexican Shredded Beef as a guide. Skip the Mexican spices and instead use the garlic, ginger, onion and soy sauce listed in this recipe. 
Cooking ramen noodles: cook the ramen noodles just until they are al dente. They will continue to cook in the hot ramen broth.
Storing leftovers
  • Refrigerator: Store each component (broth, noodles, eggs) separately in airtight glass containers in the refrigerator. Stored this way, leftovers will last up to 4 days.
  • Freezer: for longer storage, the broth can be frozen for up to 4 months. Allow the broth to thaw overnight in the refrigerator before reheating and using.
 

Nutrition

Serving: 1servingsCalories: 674kcalCarbohydrates: 52gProtein: 57gFat: 26gSaturated Fat: 6.5gCholesterol: 440mgSodium: 1415mgFiber: 3.5gSugar: 7g
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