Braised Beef Ramen Noodles Broth

Dive into the comforting warmth of this Braised Beef Ramen Noodles Broth, a perfect fusion of rich, slow-cooked flavors and delicate Japanese-inspired ingredients. Tender beef brisket is seared and simmered for hours alongside aromatic vegetables, star anise, and fennel seeds, creating a deeply flavorful broth that’s both savory and soothing. Infused with ginger and shiitake mushrooms, the broth takes on layers of umami goodness that perfectly complement the subtle sweetness of the miso paste. Fresh bok choy and springy ramen noodles add texture, while the thin slices of melt-in-your-mouth braised beef make each bite irresistibly satisfying. Finished with a drizzle of soy sauce and a sprinkle of finely chopped chives, this bowl of ramen brings a touch of gourmet comfort straight to your kitchen. It’s the perfect meal for cozy evenings or when you’re craving something soul-warming and hearty with a sophisticated twist.

Ingredients:

➡️For the Braised Beef and Stock:

• 600g beef brisket joint
• 100g carrot, chopped
• 60g celery, chopped
• 2 shallots, chopped
• 1 tomato, chopped
• 60g shiitake mushrooms
• 3 garlic cloves, peeled
• 10g ginger, sliced
• 3 star anise
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1 sprig of thyme
• 1.5L water
• 1 tsp rapeseed oil
• Ground rock salt, to taste

➡️For the Noodles:

• 200g ramen noodles
• 1L beef stock
• 1 tsp white miso paste
• 1 bok choy, sliced
• Chopped chives, for garnish

Method:

1. Prepare the Beef and Stock:

• Season the beef with rock salt.
• Heat a pot with the rapeseed oil on medium heat and sear the beef on all sides.

2. Add Vegetables:

• Add the shallots, carrot, celery, garlic, ginger, and mushrooms to the pot.
• Sear the vegetables along with the beef for a few minutes.

3. Simmer the Stock:

• Add water, star anise, fennel seeds, peppercorns, and thyme to the pot.
• Bring it to a boil, then reduce the heat and cover with a lid. Let it simmer for 2 hours.

4. Store the Beef and Strain the Stock:

• Remove the beef and let it cool. Wrap and refrigerate it for use the next day.
• Strain the stock, saving the shiitake mushrooms and discarding the rest. Refrigerate the stock overnight.

5. Prepare the Ramen Broth:

• The next day, slice the beef and chop the shiitake mushrooms.
• In a pot, heat the beef stock, dissolve the miso paste, and add bok choy and the shiitake mushrooms. Season with salt and pepper.

6. Cook the Noodles:

• Cook the ramen noodles according to the package instructions.

7. Assemble the Dish:

• In serving bowls, place the cooked noodles. Pour over the hot broth with vegetables.
• Add slices of beef on top, drizzle with light soy sauce, and garnish with chopped chives.