The Best Ramen, But Untraditional (3 ways)
The Best Ramen, But Untraditional (3 ways) is a medium Japanese-Mexican Fusion recipe that serves 4. 650 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 30 min | Cook: 3 hrs 16 min | Total: 4 hrs 6 min
Cost: $65.51 total, $16.38 per serving
Ingredients
- 227 g Straight Ramen Noodles (dried, no‑egg wheat noodles)
- 450 g Boneless Chuck Roast (trimmed of excess fat)
- 3 pieces Beef Short Ribs (bone‑in, about 500 g total)
- 450 g Oxtail (cut into 2‑inch pieces)
- 2 tbsp Vegetable Oil (for searing)
- to taste Salt
- to taste Black Pepper
- 1 piece Cheesecloth (for spice sachet)
- 1 piece Kitchen Twine (to tie sachet)
- 1 Cinnamon Stick
- 4 Bay Leaves
- 12 g Black Peppercorns (about 1 tbsp)
- 6 g Coriander Seeds (about 1 tbsp)
- 11 g Bonito Flakes (about 1/2 cup)
- 40 g Tomato Paste (2 tbsp)
- 4 large Grain Onions (cut into 1‑2 inch segments)
- 6 Garlic Cloves
- 1 inch Fresh Ginger (thinly sliced)
- 2.8 L Beef Stock (3 quarts, low‑sodium)
- 5 Dried Guajillo Chilies
- 5 Dried Ancho Chilies
- 2 Dried Other Chilies (e.g., pasilla or chipotle)
- 181 g White Miso Paste (3/4 cup)
- 4 Eggs (soft‑boiled, 6 min)
- 1 tsp Shiridashi (Instant Dashi Powder)
- 1 tbsp Soy Sauce
- 1 tsp Toasted Sesame Oil
- 1 small Sweet Onion (thinly sliced and rinsed)
- 1 handful Fresh Cilantro
- 1 Lime (cut into wedges)
- 2 Corn Tortilla (optional garnish)
- 30 g Oaxaca Cheese (shredded, optional)
Instructions
Make Spice Sachet
Place cinnamon stick, bay leaves, black peppercorns, coriander seeds, and bonito flakes into a piece of cheesecloth. Gather the ends, tie tightly with kitchen twine, and set aside.
Time: PT5M
Season and Sear Beef
Pat the chuck roast, short ribs, and oxtail dry with paper towels. Generously season with salt and pepper. In the large stockpot, heat vegetable oil over medium‑high and sear the meat in batches, 2‑3 minutes per side, until browned all over.
Time: PT10M
Temperature: Medium‑high
Add Tomato Paste and Aromatics
Push the seared meat to the side. Add tomato paste and stir for about 1 minute until it darkens slightly. Then add the quartered grain onions, whole garlic cloves, and thinly sliced ginger. Cook, stirring, until the vegetables begin to soften, about 4 minutes.
Time: PT5M
Temperature: Medium
Add Stock and Dried Chilies
Return the meat to the pot, drop in the spice sachet, and pour in the beef stock. Add the guajillo, ancho, and other dried chilies. Bring to a rapid boil, then immediately reduce to a gentle simmer.
Time: PT5M
Temperature: Medium‑high
Simmer the Broth
Cover the pot with a lid or a parchment‑paper‑covered cartouche and let the broth simmer gently for 3 hours, stirring occasionally.
Time: PT3H0M
Temperature: Low simmer
Strain and Separate Beef
Using tongs, remove the large pieces of meat and set aside to cool. Strain the broth through a fine mesh sieve into a clean pot, discarding the solids and spice sachet.
Time: PT10M
Blend Miso‑Chili Mixture
In a blender, combine the rehydrated chilies (remove stems), 2 cups (480 ml) of the hot broth, and white miso paste. Blend on high until completely smooth.
Time: PT5M
Incorporate Miso Blend
Stir the miso‑chili puree back into the strained broth. Taste and adjust seasoning with salt if needed. Keep the broth warm over low heat.
Time: PT5M
Temperature: Low
Shred the Beef
When the meat is cool enough to handle, shred it finely with two forks, mixing in any rendered fat for richness. Keep warm.
Time: PT5M
Cook Ramen Noodles
Bring a large pot of water to a boil. Add the straight ramen noodles and cook according to package directions (usually 2‑3 minutes). Drain and set aside.
Time: PT10M
Temperature: Boiling
Soft‑Boil Eggs
Place the eggs in a small pot, cover with water, and bring to a boil. Once boiling, reduce to a gentle simmer and cook for 6 minutes. Transfer immediately to an ice‑water bath for 2 minutes, then peel.
Time: PT8M
Temperature: Boiling then simmer
Prepare Garnishes
Thinly slice the sweet onion and rinse under cold water. Rough‑chop cilantro. Cut lime into wedges.
Time: PT5M
Assemble the Bowls
In each serving bowl, drizzle a splash of shiridashi and soy sauce. Add a ladle of hot broth, then place a quarter of the cooked noodles. Top with shredded beef, a drizzle of toasted sesame oil, sliced sweet onion, a halved soft‑boiled egg, cilantro, and a lime wedge.
Time: PT5M
Optional Beer‑Quesadilla Garnish
Heat a corn tortilla in a hot skillet, add fresh corn kernels and shredded Oaxaca cheese on one half, fold, and cook until cheese melts (15‑20 seconds per side). Place the quesadilla on the side of the bowl as a crunchy garnish.
Time: PT5M
Temperature: Medium‑high
Nutrition Facts
- Calories
- 650
- Protein
- 30 g
- Carbohydrates
- 80 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Contains gluten, Contains soy, Contains fish, Not vegan, Not vegetarian
Allergens: Eggs, Soy, Wheat, Fish (bonito flakes)
Ingredient Substitutions
- Instead of Straight Ramen Noodles: Udon noodles, Spaghetti
- Instead of Boneless Chuck Roast: Beef short ribs
- Instead of Beef Short Ribs: Beef back ribs
- Instead of Oxtail: Beef shank
- Instead of Vegetable Oil: Canola oil
- Instead of Bonito Flakes: Dried fish stock powder
- Instead of Tomato Paste: Tomato puree
- Instead of Grain Onions: Yellow onion
- Instead of Beef Stock: Homemade beef broth
- Instead of Dried Guajillo Chilies: Ancho chilies
- Instead of Dried Ancho Chilies: Guajillo chilies
- Instead of White Miso Paste: Red miso (use less)
- Instead of Shiridashi (Instant Dashi Powder): Dashi stock
- Instead of Soy Sauce: Tamari
- Instead of Toasted Sesame Oil: Regular sesame oil
- Instead of Sweet Onion: Red onion
- Instead of Fresh Cilantro: Thai basil
- Instead of Corn Tortilla: Flour tortilla
- Instead of Oaxaca Cheese: Mozzarella
Equipment Needed
- Large Stockpot (8‑qt)
- Cheesecloth
- Kitchen Twine
- Blender
- Ladle
- Cutting Board
- Chef’s Knife
- Fine Mesh Sieve (optional)
- Medium Saucepan (for noodles)
- Small Pot (for eggs)
- Ice Bath Bowl (optional)
- Skillet (optional for tortilla garnish) (optional)
Critical Steps — Do Not Skip
- Making and securely tying the spice sachet
- Searing the beef until deeply browned
- Simmering the broth for a full 3 hours
- Blending the miso‑chili mixture to a completely smooth texture
- Shredding the cooked beef finely
Chef Tips from the Video
- Toast the sesame oil briefly in a dry pan before drizzling for a nuttier aroma.
- For extra smoky flavor, lightly char the shredded beef in a hot skillet before serving.
- If you can’t find bonito flakes, use a high‑quality fish sauce (1‑2 tsp) in the broth.
Troubleshooting
Broth tastes flat or lacking depth.
Add a splash more soy sauce, a pinch of salt, or a touch more miso. Simmer an extra 15 minutes to concentrate flavors.
Noodles become soggy.
Rinse cooked noodles under cold water briefly and toss with a little sesame oil before adding to the bowl.
Eggs are over‑cooked.
Use an ice‑water bath immediately after the 6‑minute cook and peel while still cool.
Storage
Refrigerator: Broth and shredded beef keep up to 3 days; reheat gently.
Freezer: Broth freezes well for up to 2 months; thaw before use.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Broth can be made 2‑3 days ahead and refrigerated.
- Miso‑chili puree can be stored in an airtight container for up to 5 days.
- Soft‑boiled eggs keep in the fridge for 1 day; re‑heat briefly in hot water before serving.
Frequently Asked Questions
What is the cultural significance and history of Birria Miso Ramen in Japanese-Mexican fusion cuisine?
Birria Miso Ramen blends the Mexican tradition of slow‑cooked, spice‑rich birria with Japanese ramen’s emphasis on a deep, umami‑laden broth. It reflects a modern culinary dialogue where chefs honor both cultures by marrying birria’s chilies and beef with miso’s salty depth.
What are the traditional regional variations of birria in Mexican cuisine and how do they compare to this ramen version?
Traditional birria originates from Jalisco and uses goat or beef with dried chilies, slow‑cooked for hours. This ramen version keeps the chilies and beef but adds Japanese miso, dashi, and ramen noodles, creating a hybrid that respects the original flavors while introducing new textures.
How is Birria Miso Ramen traditionally served in Japan and Mexico?
In Mexico, birria is often served with consommé and tortillas for dipping. In Japan, ramen is served in a bowl with noodles, broth, and toppings. This fusion dish is served like ramen—noodles in broth with toppings—while offering a side of a cheese‑filled tortilla for an extra Mexican touch.
What occasions or celebrations is Birria Miso Ramen traditionally associated with in Mexican or Japanese culture?
Birria is commonly enjoyed at celebrations such as weddings and holidays in Mexico. Ramen is a comfort food enjoyed year‑round in Japan, often on chilly days. Combining them makes a festive, crowd‑pleasing dish suitable for holiday gatherings or foodie parties.
What makes Birria Miso Ramen special or unique in Japanese-Mexican cuisine?
The dish uniquely layers Mexican chilies and beef with Japanese miso and dashi, creating a broth that is simultaneously smoky, spicy, and umami‑rich. The addition of ramen noodles turns a traditional stew into a handheld, slurp‑friendly experience.
What are the authentic traditional ingredients for birria versus acceptable substitutes in this ramen recipe?
Authentic birria uses goat or beef, dried guajillo and ancho chilies, and sometimes cinnamon and cloves. Acceptable substitutes include using only beef cuts, adding coriander seeds, and incorporating miso for umami. The ramen version also adds soy sauce and sesame oil, which are not traditional in birria.
What other Japanese dishes pair well with Birria Miso Ramen?
Side dishes like edamame, pickled ginger, or a simple cucumber sunomono complement the rich broth. A light miso soup or a Japanese cucumber salad balances the spiciness of the ramen.
What are the most common mistakes to avoid when making Birria Miso Ramen at home?
Common errors include over‑cooking the broth (which can make it bitter), not searing the meat properly (resulting in a flat flavor), and boiling the miso after it’s added (which destroys its delicate umami). Follow the searing and simmering steps carefully and add miso at the end.
Why does this Birria Miso Ramen recipe use a spice sachet instead of adding spices directly to the pot?
The sachet allows the whole spices and bonito flakes to infuse the broth without leaving gritty particles behind, resulting in a clean, silky texture that’s essential for ramen.
Can I make Birria Miso Ramen ahead of time and how should I store it?
Yes. The broth can be prepared up to three days ahead and refrigerated, or frozen for two months. Reheat gently and add the miso blend just before serving. Keep the shredded beef and soft‑boiled eggs separate until assembly.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman specializes in detailed, technique‑focused cooking tutorials that blend classic culinary fundamentals with creative, often experimental, home‑cooking recipes.
How does the YouTube channel Joshua Weissman's approach to Japanese-Mexican fusion cooking differ from other cooking channels?
Joshua Weissman emphasizes precise technique, ingredient science, and a playful willingness to mash cuisines together, whereas many channels stick to traditional recipes. His videos often include deep dives into broth construction and flavor layering, as seen in this Birria Miso Ramen.
Last updated: August 30, 2026
