BBQ Brisket Ramen

BBQ Brisket Ramen

Tender succulent brisket floating in a bowl with savory broth, ramen noodles, and bbq sides – that is the beauty of brisket ramen! Having a little backyard BBQ is awesome. What is even better is taking all the leftovers and pouring some broth on top! That is the idea behind this steaming bowl of goodness! This dish is designed to be easy to make, and prepared with leftovers so you can have it ready quick! If you are looking to make homemade smoked brisket for this, check out the recipe from Hey Grill Hey!

Why did I still call this BBQ Brisket Ramen when I didn’t smoke it? The “BBQ” part refers to the fact that I used BBQ sauce in the broth, and put BBQ sides in the bowl with the ramen!

Where did I come up with the recipe?

One of the best things I ate when I was in Austin last year was the BBQ Tsukemen at Kemuri Tatsu-Ya. The place had an amazing vibe as a Japanese tavern with Texas flair, and all the dishes were little mash-ups of the two styles. My kind of place! The ramen was a pretty traditional broth with great smoked brisket in the bowl.

When making this at home I didn’t want to go through the effort of making a 15 hour traditional broth, nor did I think I could recreate a perfect Texas smoked brisket with my current setup, so I took my own path for a shortcut version of both that really satisfied my craving for the original without taking a few days to make. I also trashed it up a little by adding bbq sauce to the broth and putting some BBQ sides like corn and slaw in the soup. If you are interested in making a more traditional recipe for ramen broth, check out the recipe on Chopstick Chronicles!

Now let’s make this Brisket Ramen!

I made this brisket for an epic burger that was stacked with two patties and a slice of brisket! It is just slow cooked in the oven with bbq sauce and some vinegar and spices. It was awesome on the burgers and is even better in this soup.

Slices brisket from the oven

Obviously I Love smoked brisket, but sometimes when you have a craving or want to use it in a different way, there is no shame in taking some shortcuts at home. In my opinion, I would rather people make the shortcut version than nothing at all! Another option is to go to your favorite local BBQ place and just grab some takeout brisket to use for this recipe.

All the toppings

get everything ready to go on top of the soup. I thought corn and scallions would be great cause they are often on the side of a backyard BBQ and they are also often seen in ramen so they bridge the gap between these two recipes. I also did a simple slaw, jalapeno, red onion, and parsley.

All the soup toppings

Build up the bowl of brisket ramen

Start with the noodles in the bowl, then add in the broth. I mentioned this being a shortcut broth, these were the ingredients I used, but feel free to make it your own!

  • chicken stock
  • soy sauce
  • BBQ sauce
  • cider vinegar
  • sriracha
  • sesame oil

Obviously you could use beef broth for this, but if I am using store bought broth I like the flavor of chicken way better

noodles and broth in the bowl

Add all the toppings to the brisket ramen

Load it up! These are the toppings I used

  • leftover brisket
  • corn
  • ramen noodles
  • thin sliced cabbage
  • sliced jalapeno
  • scallion
  • chopped parsley
  • more BBQ sauce
brisket ramen with all the toppings

Now it is time to dig right in

brisket ramen

I loved this bowl of happiness. Didn’t take long for me to devour it!

brisket ramen close up

It tasted like if you had a backyard BBQ and then dumped everything into a bowl with noodles and broth. And that was just how I wanted it!

brisket ramen noodle pull

Variations on this recipe

I mentioned a bunch in this article that the idea behind this is using up leftovers, so I think it is important to make it the way you want it, or with what you have around! I used some shredded cabbage, but actual prepared coleslaw would also be awesome. Or maybe even POTATO SALAD? HMMMMM! You could do beef broth if you prefer, and definitely could improve this with real ramen broth or actual smoked brisket.

You could also just use a packet of ramen and stir in some BBQ sauce and all the toppings!

BBQ Brisket Ramen

BBQ Brisket in a quick ramen broth with noodles, corn, onions, cabbage, and jalapeno.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 1 large bowl
Calories: 961kcal


  • 2 cups chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon BBQ sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon sriracha
  • 1 teaspoon sesame oil
  • 4 slices leftover brisket
  • 1/4 cup corn
  • 4 oz ramen noodles
  • 1/4 cup thin sliced cabbage
  • sliced jalapeno
  • scallion
  • chopped parsley
  • more BBQ sauce


  • I used leftover brisket for this but you could also just cook a brisket in some spices and bbq sauce for several hours until tender. Or smoke one if you have the ability to do that. I also used a "cheater" ramen broth of chicken stock and some other sauces, but you could also make a broth or use a packet if you wanted to!
  • Mix the stock with the soy sauce, bbq sauce, vinegar, sriracha, and sesame oil and bring to a boil.
  • Cook the noodles and strain. Add to the bowl. Add in the broth.
  • Top with all the garnishes and serve.


Calories: 961kcal | Carbohydrates: 105g | Protein: 51g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 85mg | Sodium: 4615mg | Potassium: 1274mg | Fiber: 4g | Sugar: 17g | Vitamin A: 190IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 9mg


  1. I’m definitely going to try this!

    As a diabetic I tend to use shirataki noodles to eliminate unwanted carbs.

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