Smoked Brisket Ramen
Smoked brisket ramen is a great way to cook up a delicious dinner with leftover beef brisket. It's full of hearty meat and tasty veggies that the whole family will love.
Servings: 4 people
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
Calories: 459kcal | Carbohydrates: 50g | Protein: 25g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 188mg | Sodium: 2854mg | Potassium: 1135mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2950IU | Vitamin C: 32mg | Calcium: 157mg | Iron: 5mg