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Shredded Beef Ramen Soup

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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).

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Stovetop

Ingredients

Units Scale
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 3-pound boneless beef chuck roast
  • 6 cloves garlic, smashed
  • 2" thumb ginger, roughly chopped
  • 3 stalks green onion, chopped + more sliced for garnish
  • 1 shallot, roughly chopped
  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon fish sauce
  • 2 teaspoons chili garlic sauce or sambal oelek
  • 4 cups beef stock
  • 1 (13.5 oz.) can full-fat coconut milk
  • 1 can baby corn, drained
  • 2-3 bricks of uncooked ramen noodles
  • juice of 1 lime
  • Kosher salt
  • fresh cracked pepper

Garnish

  • soft-boiled eggs
  • fresh chopped cilantro and mint

Instructions

  1. HEAT OIL. Heat oils in a large pot or 5-quart braising pan over medium-high heat.
  2. SEAR CHUCK ROAST. Season chuck roast on all sides with a generous amount of salt and pepper. Sear roast on all sides for about 2-3 minutes per side, or until a dark golden brown crust forms. Remove from pan and set aside.
  3. COOK AROMATICS. Add garlic, ginger, green onion, and shallot to the pot. Cook, stirring frequently, for 1 minute.
  4. FLAVOR IT UP. Add soy sauce, brown sugar, rice vinegar, fish sauce, chili garlic sauce, and a couple pinches of salt and pepper. Cook, stirring frequently for 1 minute, scraping all the yummy bits off the bottom of the pan. 
  5. SIMMER. Add seared roast, beef stock, coconut milk, and a couple large pinches of salt and pepper. Cover and turn heat to medium-high. Bring to a simmer. Turn heat to low and simmer, covered, for 2-2.5 hours.
  6. SHRED BEEF. Remove roast from the pot and shred with two forks. Discard bones and gristle. Use a large metal spoon to skim fat off the top of the broth and discard.
  7. ADD CORN + RAMEN. Add baby corn and ramen noodles to the pot and simmer for 2-3 minutes.
  8. FINISH IT OFF. Add shredded beef back in and simmer just until heated through. Stir in a squeeze of fresh lime juice.
  9. SERVE + ENJOY. Garnish with soft-boiled egg and fresh chopped herbs, and enjoy!
  10. SPREAD THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • 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!

Find it online: https://midwestfoodieblog.com/one-pot-shredded-beef-ramen/