Name: Beef Chuck Roast Ramen
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Japanese
Ingredients: 2-2 pounds beef chuck roast, cut into 1 inch cubes; 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 6 cups beef broth (low sodium); ¼ cup soy sauce (or tamari for gluten-free); 2 tablespoons non-alcoholic mirin substitute (e.g., sweetened rice vinegar or white grape juice); 1 tablespoon rice vinegar; 2 teaspoons toasted sesame oil; 1-inch piece fresh ginger, peeled and thinly sliced or grated; 4 cloves garlic, minced; 1 tablespoon brown sugar or maple syrup; ½ teaspoon red pepper flakes (adjust to taste); 1 large yellow onion, roughly chopped; 2 large carrots, peeled and cut into 1-inch pieces; 2 cups sliced cremini mushrooms; 4-5 ounces dried ramen noodles (discard seasoning packets); 2 cups fresh baby spinach or bok choy, chopped; for garnish sliced green onions; for garnish soft-boiled or jammy eggs, halved; for garnish toasted sesame seeds; for garnish nori seaweed sheets, cut into strips; for garnish chili oil or Sriracha; for garnish fresh cilantro, chopped

Description

A delicious and hearty beef chuck roast ramen, infused with flavors from ginger, garlic, and a variety of fresh vegetables.

Ingredients

Scale

2–2 pounds beef chuck roast, cut into 1 inch cubes
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
6 cups beef broth (low sodium)
¼ cup soy sauce (or tamari for gluten-free)
2 tablespoons non-alcoholic mirin substitute (e.g., sweetened rice vinegar or white grape juice)
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1-inch piece fresh ginger, peeled and thinly sliced or grated
4 cloves garlic, minced
1 tablespoon brown sugar or maple syrup
½ teaspoon red pepper flakes (adjust to taste)
1 large yellow onion, roughly chopped
2 large carrots, peeled and cut into 1-inch pieces
2 cups sliced cremini mushrooms
4–5 ounces dried ramen noodles (discard seasoning packets)
2 cups fresh baby spinach or bok choy, chopped
for garnish sliced green onions
for garnish soft-boiled or jammy eggs, halved
for garnish toasted sesame seeds
for garnish nori seaweed sheets, cut into strips
for garnish chili oil or Sriracha
for garnish fresh cilantro, chopped

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Instructions

In a large pot, heat the olive oil over medium-high heat. Add the beef chuck roast and sear until browned on all sides.
Add the garlic, ginger, onion, carrots, and mushrooms. Cook until veggies start to soften.
Pour in beef broth, soy sauce, mirin substitute, rice vinegar, and bring to a boil.
Reduce heat and let simmer for about 1.5 to 2 hours or until the beef is tender.
Remove the beef, shred it using two forks, and return it to the pot. Adjust seasonings with salt, pepper, and red pepper flakes.
In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
To serve, place a portion of noodles in bowls, ladle the soup over the noodles, and top with baby spinach or bok choy.
Garnish with soft-boiled eggs, green onions, sesame seeds, nori strips, and fresh cilantro. Drizzle with chili oil or Sriracha if desired.

Notes

Feel free to use any fresh vegetables you have on hand.
If you like your ramen extra spicy, add more red pepper flakes or chili oil.
This dish can be made a day ahead and reheated for an easy meal.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Dish
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 3g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 40g
Cholesterol: 150mg