Brisket Ramen

Name: Brisket Ramen
Ingredients: 4 cups beef stock; 3 tbsp. white miso; 2 tbsp. soy sauce; 1 ¼ cups Wine-Braised Brisket plus 1 cup pan juices, thawed; 1 cup stemmed, sliced shiitake mushrooms; 1 lb. baby bok choy, quartered lengthwise; Noodles from 4 packages (3 oz. each) instant ramen; 4 soft-boiled eggs, peeled and halved

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Do future you a favor: Cook a big batch of brisket, tuck it away in your freezer and stir up this quick dinner...whenever!

By Rachael Ray Every Day

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Credit: Photography by Peter Ardito

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Servings:

Ingredients

4 cups beef stock
3 tbsp. white miso
2 tbsp. soy sauce
1 ¼ cups Wine-Braised Brisket plus 1 cup pan juices, thawed
1 cup stemmed, sliced shiitake mushrooms
1 lb. baby bok choy, quartered lengthwise
Noodles from 4 packages (3 oz. each) instant ramen
4 soft-boiled eggs, peeled and halved

Directions

Step 1
In pot, cook first 6 ingredients over low, covered, until bok choy is tender, about 5 minutes. Divide noodles among bowls; top with Wine-Braised Brisket mixture and eggs.

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Brisket Ramen

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Brisket Ramen

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Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Brisket Ramen