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Beef Ramen Noodle Bowl

Easy Beef Ramen Noodle Bowl Recipe

Enjoy a comforting bowl of this rich Beef Ramen Noodle Bowl with tender, slow-braised beef, shiitake mushrooms, and ramen noodles in a flavorful miso broth. Topped with green onions, sesame seeds, and a hint of chili, this dish is hearty, satisfying, and perfect for a cozy night in.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course dinner
Cuisine Asian
Servings 4
Calories 638 kcal

Ingredients
  

  • 1.5 lb Beef Chuck Roast
  • 1 Tbsp Neutral Oil such as Canola, Vegetable, or Avocado Oil
  • ½ Medium Onion diced
  • 3 oz Shiitake Mushrooms sliced
  • 1 Tbsp Ginger minced
  • 4 cloves Garlic whole
  • 2 Tbsp Miso Paste
  • ¼ cup Soy Sauce
  • 4 cups Low Sodium Beef Broth
  • ½ tsp Black Pepper
  • 4 cups Water
  • 1 cup Fresh or Frozen Corn Kernels
  • 4 Eggs
  • 250 g Dried Ramen Noodles

For Serving

  • Toasted Black and White Sesame Seeds
  • Green Onion
  • Crunchy Garlic Topping or Chili Flakes
  • Cilantro

Instructions
 

  • Preheat the oven to 325°F.
  • Heat a large Dutch oven over medium-high heat and add in the oil and beef chuck. Brown the roast on all sides, 2–3 minutes per side. Remove the beef and set it aside.
  • Reduce the heat to medium. Add the onions and mushrooms to the pot and sauté for 5 minutes.
  • Add the ginger, garlic, miso paste, beef broth, and black pepper into the pot. Add in the beef chuck roast Stir, then cover with the lid and place into the oven to braise for 2½–3 hours or until the meat is falling apart.
  • Remove the meat from the pot and place it into a large bowl or pan. Use two forks to shred the beef (if necessary, use a knife to chop it into smaller pieces).
  • Add another 4 cups of water into the leftover broth, then add in the corn, eggs, and noodles. Boil for 6 minutes.
  • Remove the pot from the heat. Take the eggs out and place them into a bowl of ice water. Peel them and slice them in half.
  • Divide the noodles between four bowls. Scoop over the broth and corn, and add a portion of shredded beef and an egg to each bowl. Top with green onions, sesame seeds, chili flakes, cilantro, and a drizzle of sesame oil.

Notes

Note: To ensure the beef is fork-tender and easy to shred, you may need to adjust the cooking time based on the size and thickness of the roast. Check the roast after 2½ hours of braising—if it's not yet tender, continue cooking in 30-minute increments until the beef easily pulls apart with a fork. For larger or tougher cuts, total cooking time may extend up to 4 hours.

Nutrition

Calories: 638kcalCarbohydrates: 49gProtein: 40gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 242mgSodium: 3462mgPotassium: 852mgFiber: 3gSugar: 4gVitamin A: 268IUVitamin C: 3mgCalcium: 105mgIron: 7mg
Keyword beef, noodle bowl, ramen
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