BBQ Brisket Ramen
April 30, 2019

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, 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.







BBQ Brisket Ramen
- 2 cups Chicken Stock
- 1 tablespoon Soy Sauce
- 1 tablespoon BBQ Sauce
- 1 tablespoon Cider Vinegar
- 1 tablespoon Sriracha
- 1 teaspoon Sesame Oil
- leftover brisket
- Corn
- Ramen Noodles
- Thin Sliced Cabbage
- Sliced Jalapeno
- Scallion
- Chopped Parsley
- More BBQ sauce
Instructions
- 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 Asian 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.