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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!
Boring. My first miss with these recipes!
Oh no! Is there anything I can do to help improve this recipe? Please let me know how I can help! 🙂 xT
Looks so good, saving it to cook soon. I was wondering is it possible to use brisket instead fo chuck roast?
Or use short rib instead?
Hi there! I haven’t ever tried that before so I can’t say for sure! So sorry! xT
This was delicious. The whole family loved it. We will definitely be having it again
Hi! I’m so so glad you enjoyed this recipe! Thanks for giving it a try! xT
Hi Tieghan,
I have tried this recipe once before. And, I will make it today. It was delicious! My whole family loved it. I don’t understand why some people are rude. Please don’t pay attention to them. Usually, a bitter person will try to splash some of her/his bitterness. You just keep going and producing tasty recipes!
Happy 2024!
Aw thank you so much Carmen! You are so sweet! So glad you enjoyed this ramen! xT
Finally tried this! So easy to throw together and SO GOOD. I actually forgot to taste test before serving but the flavors came together perfectly 😋
Thank you so much for giving this recipe a try! So glad to hear you enjoyed it! xT
Would slow cooking it longer be a problem? Do you think it can be done in the instant pot?
I had a package of precut small- cubed beef that I wanted I to use up. I saw this recipe and thought I’d try it even though it wasn’t a whole piece of beef. What wonderful flavor. I’ve never used miso in a recipe I’ve made before and will definitely use this recipe again when we want ramen. I’ve made a few dozen of your recipes and you are my go to person for just about everything I cook now.
Aw thank you SO much Sharon, that is such a compliment! xT
Is there a way to adapt this recipe for the crockpot? I’d love to try it!
Hi Kelsey! I haven’t tried this in the crockpot but it should work well! 🙂 xT
I made this in the crockpot today. Two of my three kids loved it which makes it a winner in our house of 5.
None of us are huge cooked onion fans. I might reduce to one onion and use onion powder in the future instead of the other two onions because that was A LOT of onion.
Only used 1 tsp of red pepper flakes and that was plenty. I can’t imagine using twice that amount. And we like spicy food.
Hey! Thank you so so much! Love to hear that you’re enjoying this recipe 🙂 xT
I’m so excited to make this later in the week! Reading the comments, everyone that’s tried the recipe has loved it! I also feel compelled to tell you how much your recipes have dominated my kitchen the last 3yrs 😂 I hope the naysayers don’t get you down, there are plenty of us that love what you’re creating! ❤️
Thank you sooo much for giving this recipe a try! Have an awesome week 🙂 xT
Hi, can you elaborate on “halved” shallots. Little confused on the lingo.
Hi Luke! A whole shallot would be the entire portion that is wrapped, so just half of that! Hope that makes sense! xT
Ah, so you do delete comments that are critical of you.
I kept wondering why the name of this site kept tickling the back of my mind.
And then it hit me, you’re the one accused of stealing recipes and are quoted as going for food aesthetics rather than flavour.
So you can’t take criticism, but you can take recipes and photos.
Cool story.
Grow a backbone and stop doing whatever it takes to make a buck. You copy and rehash recipes without testing them, but claim their your favourite dishes.
Are you kidding!?!? Hbh recipes are just about all we cook in our house now days. Literally haven’t had a bad one.
So tasty! Made this last night and it was perfect
Thank you so much! Sooo happy to hear you enjoyed this recipe! 🙂 xT
Quick question – for the egg. How did you cook the egg? Are they soft boiled?
Nit the “author” here, but… Yes, you want them relatively soft boiled – use your method of preference.
If you want some *actual* authenticity, make a marinade of 1:1 soy sauce/mirin, with a pinch of sugar (and cayenne if you like some punch). Once your eggs are cooked, cooled, and de-shelled, marinate for at least 2 hours, up to 24.
This isn’t going to be the ramen you think it will be, so I would recommend other, more authentic sources.
I made this using cubed beef stew meat instead of a chuck roast (due to their exorbitant cost these days), and it turned out well. Pretty much followed the recipe otherwise except I cooked it in the oven for just two hours and shredded the meat in my food processor rather than with a fork. I’ll probably make it again but will cut the recipe in half next time since that was a lot of ramen and beef for just two people!
Thanks for the feedback Helen! xT