Brisket Ramen


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.




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