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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!
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I can never get the eggs right for my Ramen. Any suggestions? Love all your recipes!
Hi Jean! Bring 1 inch of water to a boil, add cold eggs from the fridge, cover and boil 5-6 minutes. After 6 minutes, remove the eggs from the pot and place them in an ice water bath or run under cold water. Peel, and enjoy!
I am making now in the crockpot & it smells awesome. I opened lid to stir (& yes , to taste the broth😳, which was yummy). My concern is the amount of fat floating in the broth. I don’t want the meal to feel or taste “greasy “. Any suggestions?? (I used the meat recommended).
Quick question. I’ve never made ramen before. Do you add the flavor packet to the ramen or just cook the noodles?
Hi Andrea,
For this recipe, you are not going to add the flavor packet:) Please let me know if you have any other questions, I hope you love this recipe! xT
This was really amazing! The meat was incrediby tender, and the broth was SO flavorful. Big praise from my fam!
Hey Sandra,
Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
Hello! This looks delicious and I’m planning on making it for dinner tonight. I’d like to add in another vegetable or two. Any suggestions on what veggie, besides the onion, might taste good with this recipe? Thank you!
Hey Elizabeth,
Sure, mushrooms and broccoli would be great options to use here! I hope you love this recipe, please let me know if you give it a try! xx
Loved this recipe. I made it as according to recipe. Definitely don’t scrimp on the onions. It was sooooo flavourful. I did find that I was inclined to add more broth at the end than was directed but it didn’t affect the flavour. I will try to make it in the crock pot next time as it seems well suited to the recipe. Have never made a chuck roast(pot roast) before and now I can’t wait to find another recipe. Btw, if you have leftover meat and a little broth, it makes a super yummy shepherds pie type mini meal, topped with mashed potatoes.
Hey there,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
Hi Tieghan! This looks delicious and I’d like to make it since we love both ramen and chuck roast, but the price of that cut of meat has absolutely skyrocketed here, running around $30 for a 2 pound roast, making it a luxury to buy. Would pre-cut beef stew meat work instead?
Hey Helen,
Totally, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Hey!! Making this this afternoon, and so stoked. I forgot Chinese 5 spice at the store though… but I have a good amount of the individual ingredients for 5 spice. Do you have an alternate for the Chinese 5 spice or a recommendation for combining smaller amounts of the spices separately?
Hi Adriana,
Sorry, I don’t! You could do a dash of each I suppose! I hope you love this recipe, please let me know if you give it a try! xx
I want to make this tonight! Will leave a review. I need to sub red miso thought cuz I have a tub in my fridge. Can you advise on the adjustment ..ie less salt, less miso? I know it’s saltier and more bold than white.
Hey Nicole,
I have never used red miso before so I am not sure on the exact measurements, but maybe reduce it slightly if it is saltier. I hope you love this recipe, let me know if you give it a try! xx
Thanks! Is soybean paste the same as miso? I seem to have soybean paste white type in my fridge. Could that be the same thing or equally substituted? I read that miso has a slightly different flavour …so not sure if I am making this a bigger deal than it needs to be🤣
It’s not the same, but looks like it could be used! I have never used it before:)
Hi! Where do the star anise and cinnamon come in?
Hi Katrina,
If you have those, you can add them in step 2 with the other spices, but totally not necessary if it’s not something you have laying around as the Chinese 5 spice already contains them:) I hope you love this recipe! xT
How to change this for a stove top? Could I use a pressure cooker?
Hi there,
For best results, I would stick with the oven or slow cooker option! Let me know if you give this recipe a try, I hope you love it! xx
Made this last night for dinner and it was delicious, great on a cold rainy evening. The whole house smelled wonderful. Thank you Tieghan for your inspiration.
Hey Annette,
Wonderful!! So glad to hear that this recipe turned out well for you, thanks for making it! Happy Thanksgiving! xT
I’m curious about the calorie count on this one. I know it is an estimate, but 2lb of chuck roast alone is about 500 calories per serving. Add the noodles, butter, eggs etc and think this is really over 1000 cal per serving. 184 calories seems really low. Thoughts?
Hi Julie,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
Never seen in my life star anise and cinnamon in ramen, but maybe there’s something there…
What do you do to get your eggs that consistency?
Hi there,
For soft boiled eggs, I boil for 3 minutes. Please let me know if you give this recipe a try, I hope you love it! xx
Per my google research, it’s 6-8 minutes for a soft boiled egg. 3 minutes would be still raw-ish. The ones in the pic look for jammy than runny so I’d assume closer to 8 minutes.
Just sharing what works for me:) Feel free to make your to your liking!
The eggs in the photo are in no way 3-minute eggs.
I bring the water to a boil and then boil for 3 minutes. Please make your eggs however you like, everyone has different methods for cooking eggs:)
Can I use Top Sirloin ?
Top sirloin is leaner than chuck and not as well suited for the longer, lower cooking in this recipe.
Hi Destiny,
So sorry, I don’t think top sirloin would be the best choice for this recipe. Please let me know if I can help in any other way! xT
Hi- is that 2lbs of chuck roast? Looks yummy! Thanks for sharing!
Hi there,
Yes, that is correct! Let me know if you give this recipe a try, I hope it turns out well for you! xx