Cozy spicy miso braised beef ramen: chuck roast slow-cooked in a French onion style broth with white miso, chili flakes, five spice, and ginger, served over noodles. Oven or slow cooker.

Prep time: 15 minutesCook time: 3 hoursTotal time: 3 hours 15 minutesServings: 6 servings

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This simple, warming spicy miso braised beef ramen is exactly the bowl you need on a cold night. Beef is slow-cooked in a steaming, French-onion-style broth spiked with miso, chili, and Chinese five spice for depth and warmth. It is spicy (season to your taste) and loaded with slurpable noodles. It is a little different, but it is one of the best bowls of homemade ramen you will ever make.

It is the kind of recipe worth making when family and friends gather and everyone is craving something comforting. It is easy, and of course, full of flavor. There is just nothing better than meat slow-braised in a rich onion broth.

How It Comes Together

Step 1: Season the beef

A cheaper cut works perfectly here. Chuck roast is ideal because we are slow-cooking it, and it always turns out tender. Season the meat generously with black pepper.

Step 2: The onions

Once the beef is seasoned, start the onions. The key is to slice them thin and use a lot. Cook them with the shallots in a little butter in a large Dutch oven. You only want to start them, not cook them all the way through. They will smell incredible.

Step 3: Braise

The rest is easy. Nestle the roast into the onions. Add the wine, broth, soy sauce (or tamari), white miso, chili flakes, five spice, and fresh ginger. If you have a cinnamon stick and star anise on hand, add those too; they are already in the five spice, so they just deepen the flavor.

Step 4: Caramelize the beef

Once the beef is tender, uncover the pot and turn up the oven. Keep cooking until the top of the meat is caramelized and browned. Shred the beef and stir in a little extra broth.

Step 5: Serve

Boil the noodles and divide them among bowls. Ladle the broth and beef over the noodles. Top as you like: a jammy egg, toasted sesame seeds, scallions, and chili flakes. The onions add so much flavor that simple toppings are all you need. It is spicy but balanced, and the caramelized onions make for a rich, decadent bowl.

Ingredients

  • 1 (2 lb / 900 g) boneless beef chuck roast
  • Black pepper
  • 2 tablespoons salted butter
  • 3 yellow onions, thinly sliced
  • 4 shallots, halved
  • 2 cups (475 ml) dry white wine
  • 3 to 4 cups (700 ml to 1 liter) beef or chicken broth
  • 1/4 cup (60 ml) soy sauce or tamari
  • 2 tablespoons white miso paste
  • 1 to 2 teaspoons chili flakes, to taste
  • 1 tablespoon Chinese five spice
  • 1 tablespoon grated fresh ginger
  • 4 squares dried ramen noodles
  • Soft- or hard-boiled eggs, for serving
  • Toasted sesame seeds, sliced scallions, and chili flakes, for serving

Instructions

  1. Preheat the oven to 160°C (325°F).
  2. Season the roast with pepper. Heat a large oven-safe Dutch oven over high heat. Add the butter and onions and cook for 5 minutes, until softened. Add the shallots and 1/2 cup (120 ml) of the wine and season with salt and pepper. Cook 5 minutes more, until the onions are light golden. Nestle the roast into the onions. Add the remaining 1 1/2 cups (355 ml) wine, 3 cups (700 ml) broth, the soy sauce, miso, chili flakes, five spice, and ginger.
  3. Cover and braise for 2 1/2 to 3 hours, until the beef is fork-tender.
  4. Increase the oven to 220°C (425°F). Remove the lid and return the pot to the oven, uncovered, for 20 to 30 minutes, until the top is caramelized. Shred the meat. Add 1 to 2 cups (240 to 475 ml) more broth if needed.
  5. Meanwhile, cook the noodles according to the package directions.
  6. Divide the noodles among bowls and ladle the broth and beef over the top. Finish with eggs, sesame seeds, scallions, and chili flakes as desired. Serve immediately.

Slow Cooker Method

  1. Season the roast with pepper. Spread the butter, onions, and shallots evenly over the bottom of the slow cooker and nestle the roast into the onions. Add the wine, 3 cups (700 ml) broth, soy sauce, miso, chili flakes, five spice, and ginger. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
  2. Shred the meat. Add 1 to 2 cups (240 to 475 ml) more broth if needed.
  3. Meanwhile, cook the noodles according to the package directions.
  4. Divide the noodles among bowls, ladle the broth and beef over the top, add your toppings, and serve immediately.

Nutrition information is an estimate only. Calories: about 184 kcal per serving.

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