Inspired by Mexican beef birria, this unique take on ramen is rich and full of flavour. Smoky chipotles, savoury miso, and fresh, vibrant toppings come together perfectly with tender brisket and No Yolks® Broad Noodles in this bowl of pure comfort.
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 2 hours
Servings: 6
1 pkg (340 g) No Yolks® Broad Noodles
2 tbsp (30 mL) vegetable oil, divided
1 1/2 lb (680 g) beef brisket, cut into 2-inch (5 cm) pieces
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 yellow onion, diced
4 cloves garlic, minced
1 1/2 tsp (7 mL) chili powder
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) oregano
8 cups (2 L) no salt added beef broth
1 1/2 cups (375 mL) strained tomatoes
1/4 cup (60 mL) white miso paste
2 tbsp (30 mL) chopped chipotle in adobo
2 tbsp (30 mL) dark soy sauce
4 tsp (20 mL) rice vinegar
2 cinnamon sticks
2 bay leaves
6 soft boiled eggs, halved
1 1/2 cup (375 mL) bean sprouts
2/3 cup (150 mL) steamed or canned corn kernels
2/3 cup (150 mL) diced white onion
1/3 cup (75 mL) cilantro leaves
1 tbsp (15 mL) toasted sesame seeds
1. Season beef with salt and pepper. Set Instant Pot to Sauté setting with timer set for 15 minutes. Once pre-heated, sear beef for 5 to 7 minutes on each side or until well browned. Cancel setting and remove meat from inner pot and set aside.
2. Reset Instant Pot to Sauté setting for 5 minutes. Add onion, garlic, chili powder, smoked paprika, cumin, and oregano. Cook, stirring occasionally to scrape up browned bits, for 3 to 5 minutes or until onions are softened and fragrant. Add beef broth, tomatoes, miso, chipotles, and dark soy sauce to inner pot of Instant Pot. Set time to 15 minutes and cook, stirring occasionally, until mixture comes to a gentle simmer.
3. Cancel Sauté setting and return beef broth mixture to inner pot. Add cinnamon sticks and bay leaves. Cook on Pressure Cook setting on HIGH for 45 minutes. Allow pressure to naturally release for 20 minutes. Unlatch valve to release remaining pressure. Remove beef from inner pot and shred with fork into smaller pieces. Remove cinnamon sticks and bay leaves from broth mixture. Stir in rice vinegar.
4. Meanwhile, in a large pot of boiling salted water, cook noodles according to the package directions. Drain and set aside.
5. Divide cooked noodles among serving bowls. Top evenly shredded beef and ladle broth mixture top. Top each bowl with soft boiled eggs, bean sprouts, corn, white onion, cilantro and sesame seeds.
Also delicious when topped with quick pickled red onion, toasted nori, or any of your favourite ramen toppings!
