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This simple, warming Spicy Miso Braised Beef Ramen is just the right bowl you need to warm up with. Slow-cooked beef served in a steaming rich French-onion-style broth with miso, chilies, and Chinese 5 spice for added flavor and spice. It’s just perfectly spicy (spice to your liking) and filled with plenty of yummy ramen noodles. It’s different, but one of the best bowls of homemade ramen!
Thanksgiving week is always such a special week. As we all start to frantically prepare for Thanksgiving dinner, the world slows down a bit. Families and friends begin to gather. And if your family is anything like mine, everyone starts piling into my parent’s house.
This year we have almost everyone in town. We’re missing two brothers and two cousins, but everyone will be here for Christmas. I usually cook dinners while they’re all in town. It’s a lot of work, but it’s also what I love to do. Cooking for others is why I began doing what I do!
Making the dishes that family and friends enjoy is something that gives me so much happiness! I know we all love a good bowl of ramen this time of year, so when my little sister, Asher, suggested it, I decided a ramen recipe was perfect for this week.
And an easy one, with lots of flavor of course! Right now, I’m really loving slow braised meat in a rich onion broth. It’s the yummiest!
Here are the details
Step 1: season the beef
For this, I wanted to keep the cut of meat cheaper. I used a beef pot roast, which was great since we’re slow-cooking the meat. It always turns out tender this way.
Season the meat with black pepper.
Step 2: the onions
Now that you took care of the roast, start the onions. The key here is to slice them and use A LOT.
Toss the onions in a large Dutch oven that you can transfer to the oven. Let them cook along with the shallots in a little butter. You just want to get the cooking started but don’t fully cook the onions. It’s going to smell really good.
Step 3: braise
The rest of this process is so easy. Put the roast on top of the onions. Add the remaining wine, broth, tamari (or use soy), white miso paste, chili flakes, Chinese 5 spice, and fresh ginger.
You can also add a cinnamon stick and star anise if you have them lying around, which I always do. These spices are already in the Chinese 5 spice, so they just add additional flavor.
Step 4: get the meat caramelized
Once the meat has cooked, you can remove the lid and turn the heat up in the oven. Continue to cook until the meat gets some caramelization and color on top.
Then, shred the meat and add the remaining broth.
Step 5: serve
Cook the noodles in boiling water, then arrange them in bowls. Ladle the broth and beef over the noodles.
Top with desired toppings. I like using eggs, toasty sesame seeds, green onions, and chilies. I kept my toppings for this simple though. The onions really add a lot of flavor!
I’m especially excited to re-create this ramen for my family. My younger brother Red loves ramen, he’s already looking forward to me making this, can’t wait!
It’s a little spicy but the flavor is spot-on, and the caramelized onions make for a rich, decadent bowl!
Looking for more soups? Here are a few to try:
Better For You Chicken and Spinach Ramen
Healthier Italian Wedding Soup with Lemon and Garlic
Lemony Garlic Chicken and Orzo Soup
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make this Spicy Miso Braised Beef Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Miso Braised Beef Ramen
Servings: 6
Calories Per Serving: 184 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (2 pound) beef chuck roast
- black pepper
- 2 tablespoons salted butter
- 3 yellow onions, thinly sliced
- 4 shallots, halved
- 2 cups dry white wine
- 3-4 cups beef or chicken broth
- 1/4 cup tamari or soy sauce
- 2 tablespoons white miso paste
- 1-2 teaspoons chili flakes, to your taste
- 1 tablespoon Chinese 5 spice
- 1 tablespoon chopped fresh ginger
- 4 squares ramen noodles
- soft or hard boiled eggs for serving
- toasted sesame seeds, green onions, and chili flakes for serving
Instructions
- 1. Preheat the oven to 325° F.2. Season the roast with pepper. Heat a large oven-safe Dutch Oven over high heat. Add the butter and the onions, cook for 5 minutes, until softened. Add the shallots and a 1/2 cup wine, then season with salt and pepper. Continue cooking another 5 minutes, until the onions are very lightly golden. Snuggle the roast into the onions. Add the remaining 1 1/2 cups of wine, 3 cups of broth, the tamari/soy, miso, chili flakes, Chinese 5 spice, and ginger. 3. Cover and roast for 2 1/2 to 3 hours or until very tender.4. Crank the heat on the oven to 425° F. Remove the lid. Return the roast, uncovered, to the oven. Cook 20-30 minutes, until caramelized on top. Shred the meat. Add 1-2 cups additional broth, as desired.5. Meanwhile, cook the noodles according to package directions. 6. Arrange the cooked noodles in bowls. Ladle the broth and beef over the noodles. Top as desired with eggs, sesame seeds, green onions, and chili flakes. Serve immediately. Enjoy!
Crockpot
- 1. Season the roast with pepper. Evenly arrange the butter, onions, and shallots in the bowl of your crockpot. Snuggle the roast into the onions. Add the wine, 3 cups of broth, the tamari/soy, miso, chili flakes, Chinese 5 spice, and ginger. Cover and cook on low for 5-6 hours or on high for 3-4 hours.2. Shred the meat. Add 1-2 cups additional broth, as desired.3. Meanwhile, cook the noodles according to package directions. 4. Arrange the cooked noodles in bowls. Ladle the broth and beef over the noodles. Top as desired with eggs, sesame seeds, green onions, and chili flakes. Serve immediately. Enjoy!
If I don’t have the 5 spice (which I will likely never use again) whT else can I do?
Hi Cindy,
You will want to use some spices that are commonly in 5 spice…star anise, allspice, garam masala, Sichuan peppercorns, and cinnamon. I would just get the 5 spice:) Please let me know if you have any other questions! xx
Would chicken breast work with these flavors? I understand I would way need to adjust the time to get shredded chicken instead of beef. Just curious if using chicken would not go with the taste
Hi Jou,
Sure, I bet chicken would be yummy! Let me know if you give this recipe a try, I hope you love it! xT
Made this before and it is always a hit! What could I substitute for the wine? I am pregnant and wanting to avoid cooking with alcohol.
Hey Bailey,
I appreciate you giving this recipe a try and your comment, so glad to hear it turned out well! You could use additional beef broth in place of the wine. xT
So easy in the crockpot and turns out amazing every time!
Love to hear this, Mica!! Thanks so much for giving the recipe a try and your comment! xT
We love this recipe so much!!! I love cooking it long and slow, but when I’m craving this soup and want it quick, will it still be just as delicious in the instant pot? And can I just pop the meat into the oven after to get carmelized/and crispy on top?
Hi Milena,
Love to hear you have been enjoying this recipe!! Sure, I’m sure this will also be great in the instant pot, I would do at least 20 minutes on high pressure and then caramelize in the oven:) Let me know how it turns out! xT
This is SO DELICIOUS. My family loved it. It was definitely be in our rotation, and I’m excited to make it for company too. The broth is wonderful! Thank you for sharing.
Hey Courtney,
Thanks a lot for trying this recipe, I love to hear that it turned out well:) Happy Sunday! xT
I am almost finished cooking this and the broth tastes soooo amazing!! I have done it in my slow cooker and will pull the meat out for caramelisation and pop it u der the grill in my oven before serving.
20/10!
Hey Eliza,
Awesome!! Thanks a lot for trying this dish, so glad to hear it was enjoyed:) xx
I made this for dinner yesterday. It was a hot. Everyone loved it. We will for sure make it again. We did end with a lot of extra shredded beef and not as much broth left over. My family must be heavy pourers on the broth when making their bowls. Do you have any recipes or ideas for using up the rest of the amazing tasting beef?
Hey Amber,
Awesome! I appreciate you trying this recipe and your comment! So glad it was enjoyed! You could use the beef to make bowls and put over rice with toppings or add them to these rolls:
https://www.halfbakedharvest.com/beef-and-avocado-rice-rolls/
https://www.halfbakedharvest.com/gochujang-beef-bowls/
I hope this helps! xx
Made this tonight for dinner and it was soo good! I didn’t use the full amount of chili flakes as I don’t like things super spicy and had to leave out the miso paste because they store didn’t have it. Next time I make this I’ll make sure and order some of the paste to try it with it!
Thank you so much for trying out the recipe! Hope you’re having an awesome weekend! 🙂 xT