Smoked Brisket Ramen
On October 05, 2022
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Smoked brisket ramen is a great way to cook up a delicious dinner with leftover beef brisket. It’s full of hearty meat and veggies in an aromatic sauce, making this a filling meal for the whole family.
Homemade Smoked Brisket Ramen
While smoked brisket ramen may not be the most traditional preparation, I think it is a worthy mash-up of two amazing cuisines. Aromatic broth, loaded with fresh herbs and seasonings is the perfect accompaniment to a rich and slow smoked brisket.
This recipe is a great one for leftover brisket as well. Whenever we’ve got leftover brisket (which happens more than you think in a BBQ house like ours), this recipe is a simple and delicious go-to that gives new life to that hard-earned brisket.
Ingredients for Smoked Brisket Ramen
Did you just finish smoking a brisket and have a decent amount left over? Pick up the following ingredients to make this brisket ramen! Here’s what you’ll need:
- 3 packages of uncooked ramen noodles
- 8 cups beef stock
- 1-inch knob of fresh ginger
- 4 crushed garlic cloves
- 2 Tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 baby bok choy
Snag the following to add on top of the noodles and broth:
- 8 slices of leftover smoked beef brisket
- 4 hard-boiled eggs
- 1/4 cup green onions
- 1/4 cup cilantro
- 1 jalapeno
If you have any other favorite ramen toppings you’d like to add, go for it! Feel free to make this soup exactly the way you like.
How to Make Ramen with Smoked Brisket
Now that you have all your ingredients assembled, you’re ready to make this ramen. It’s very easy to make and comes together very quickly. Here’s how to make ramen with smoked brisket.
- Make the broth. Combine all ingredients for the broth in a large pot. Simmer for 15-20 minutes.
- Cook the bok choy. Use a slotted spoon to remove the onions and garlic. Increase the heat to bring the broth to a boil and add in the bok choy. Cook for 3-5 minutes, then remove them and place one in each serving bowl.
- Add brisket. Add the brisket to the broth and cook for a few minutes until heated through.
- Cook the noodles. Add the ramen noodles to the boiling broth and cook until just softened (around 2-3 minutes).
- Dish up. Add broth and noodles to your serving bowls. Top with brisket, bok choy, and all your desired toppings.
Tips for Making Brisket Ramen
Hang tight there, friends! I’ve added a couple of tips here to help you get the most out of this ramen! Take a look at these before you dive into the recipe.
- Prep all of your toppings and vegetables in advance. Everything in this recipe cooks and heats very quickly, so you want to be prepared to add it to the pot and go.
- You can use more than just brisket! We’ve done smoked pork belly ramen, smoked rib ramen, smoked pulled pork ramen, and smoked chicken ramen. The base works for almost everything, but you can swap your type of broth to match your leftover smoked meats and it will work great!
Did you have any tips to share with the class after making this brisket ramen recipe? If so, please let us know in the comments section below!
More Smoked Brisket Recipes
Do you have even more smoked brisket leftovers you need to use? Try your hand at these other tasty recipes from Hey Grill Hey.
Brisket Ramen Recipe
Making tasty dinners for your family should be a breeze. If you’re looking for the ultimate way to help you make better BBQ, feed the people you love, and become a backyard BBQ hero, join my members-only group The Grill Squad for full access to all my meat, rubs, sauces, and meat buying masterclasses, podcasts, and so much more.
Smoked Brisket Ramen
Ingredients
- 3 packages uncooked ramen noodles
Ramen Broth
- 8 cups beef stock
- 1 knob fresh ginger cut into 1/2 inch thick slices
- 4 garlic cloves crushed
- 2 Tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 baby bok choy cut in half and rinsed
Toppings
- 8 slices leftover smoked brisket
- 4 hardboiled eggs cut in half
- ¼ cup green onions sliced
- ¼ cup cilantro chopped
- 1 jalapeno thinly sliced
- chili crisp or hot sauce optional
Instructions
- Make the broth. In a large pot, simmer together the stock, ginger, garlic, soy sauce, and sesame oil for 15-20 minutes to infuse the broth with the aromatics.
- Add the bok choy. Use a slotted spoon to remove the onions and garlic. Increase the heat to a low boil and add in the halved bok choy. Cover with a lid and cook for 3-5 minutes, or until the leaves are wilted and the base has started to turn translucent. Remove the bok choy and set one in each serving bowl.
- Add the brisket. Add the brisket pieces to the warm broth and cook until just barely heated through. Transfer 2 slices to each serving bowl.
- Cook the noodles. Turn the heat up to a boil and add in your ramen noodles. Cook until just softened, 2-3 minutes.
- Make the ramen. Ladle your broth and noodles into each dish and arrange the bok choy and brisket in the bowl. Top with your desired toppings, placing an egg in each, green onions, cilantro, jalapeño slices, and chili crisp, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
