Please don’t laugh at my hard soft boiled egg. Obviously, I did that wrong. This was soooo good. We had smoked a brisket and used it all week. This is how we never feel like we eat leftovers and decrease our food costs. We cook a giant inexpensive cut of meat and I transform it into a different cultural food each night.
I cooked the broth on the stove on low for about 1.5 hours to reduce it and create intense flavors. I think it could have been just as good with much less time also.
I also did not use the noodles from ramen packages. You could. I bought chinese noodles.
4 cups beef broth
5 green onions chopped
5-6 white mushrooms diced small
1/4 cup red bell pepper diced small
5 baby carrots whole
1 tablespoon sesame oil
1/4 cup low sodium soy sauce
2 tablespoons mirin
1/4 cup white miso paste
1/4 teaspoon dried ginger
1/4 teaspoon garlic powder
I cooked the onions, mushrooms, bell pepper and carrots in the sesame oil on low for 10 minutes. I added the rest of the ingredients and let it simmer uncovered about 1-1.5 hours.
1/2 package chinese noodles
2 baby bok choy
2 cups leftover smoked brisket
soft boiled eggs
garnish – sliced jalapeno, sriracha, fresh cilantro
Increase the temperature and bring the broth to a low boil. Add the noodles, chopped/shredded brisket, and bok choy to the broth. Boil all for 3 minutes. Plate amd garnish. Serve.
One thought on “Brisket Ramen”
Someone cooked a tasty brisket and then someone else made a great meal out of the leftovers. Great work Trista!