Brisket Ramen

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

    Recipe by Marge Perry and David Bonom

    • 4Servings

    Ingredients

    • 4 cups beef stock
    • 3 tbsp. white miso
    • 2 tbsp. soy sauce
    • 1 1/4 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

    Preparation

    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.