One Pot Shredded Beef Ramen

This shredded beef ramen is a cozy, flavor-packed dinner made with tender braised chuck roast, creamy coconut milk broth, and quick-cooking ramen noodles. It’s a one-pot comfort meal that tastes like it simmered all day (because it kind of did).

A big cozy bowl of shredded beef ramen.

• This ramen is shockingly simple for how much flavor it delivers. After a quick sear, the pot does most of the heavy lifting while the beef slowly braises into fall-apart tenderness.
• Deep, rich, slurpable comfort. The broth is savory, gingery, creamy from coconut milk, and packed with umami from soy sauce and fish sauce.

Here’s how it all comes together.

HEAT OIL. Heat oils in a large pot or braising pan over medium-high heat.

SEAR ROAST. Season the chuck roast generously with salt and pepper. Sear on all sides until a deep golden crust forms, about 2–3 minutes per side. Remove and set aside.

COOK AROMATICS. Add garlic, ginger, green onion, and shallot to the pot. Cook for about a minute until fragrant.

FLAVOR IT UP. Stir in soy sauce, brown sugar, rice vinegar, fish sauce, chili garlic sauce, and a couple pinches of salt and pepper. Scrape up all the flavorful browned bits from the bottom of the pan.

SIMMER. Add the seared roast back to the pot along with beef stock and coconut milk. Bring to a simmer, cover, reduce heat to low, and cook for 2–2½ hours until the beef is very tender.

SHRED BEEF. Remove the roast from the pot and shred with two forks. Discard any excess fat or gristle. Skim excess fat from the broth if needed.

ADD CORN + RAMEN. Stir in the baby corn and ramen noodles. Simmer for 2–3 minutes until the noodles are just tender.

FINISH IT OFF. Return the shredded beef to the pot and simmer just until heated through.

SEASON. Add a squeeze of fresh lime juice and season to taste.

GARNISH. Garnish with soft-boiled eggs, cilantro, and sliced green onions.

Things I learned while testing this recipe.

• Chuck roast is the best cut here. It has the perfect amount of fat and connective tissue, so it turns incredibly tender during the long simmer.
• You can also cut the chuck roast into smaller pieces so it will cook a bit faster. This will also give you more surface area for searing and thus, more flavor!
• Don’t skip the sear. Those browned bits on the bottom of the pan create the foundation for the broth’s deep flavor.
• Coconut milk makes the broth silky. It doesn’t taste super coconutty, but it rounds out the saltiness of the soy sauce beautifully.
• Cook the ramen at the very end. Ramen noodles cook quickly and can turn mushy if they sit in the broth too long.
• Skimming the fat makes the broth a little lighter. A quick skim after shredding the beef keeps the soup rich without feeling heavy.
• Fresh herbs make a huge difference. Cilantro, mint, and green onion brighten up the whole bowl!

Here’s what I’d serve with this.

• easy pork dumplings
• sesame noodle salad
• peanut chicken lettuce wraps
• sesame salmon sushi bowl
• coconut curry chicken skewers
• creamy peanut sauce

Just in case you have leftovers.

• STORAGE: Store leftover ramen broth and shredded beef in an airtight container in the refrigerator for up to 4 days. If possible, store the noodles separately so they don’t soak up all the broth. Keep garnishes like herbs and eggs separate until serving.
• FREEZING: The shredded beef and broth freeze very well. Transfer to freezer-safe containers and freeze for up to 3 months. Freeze without the ramen noodles since they won’t freeze/thaw/reheat well.
• REHEATING: Warm the broth and shredded beef in a pot over medium heat until heated through. Add a splash of beef broth or water if the broth has thickened in the fridge. Cook fresh ramen noodles separately and add them just before serving.

More easy soup recipes for your eating pleasure.