Got leftover brisket from after making our Smoked Brisket? Make this Brisket Ramen recipe.  See a list of all our leftover brisket recipes here.

Brisket Ramen

This brisket ramen, topped with some cilantro and a soft boiled egg is a rich and warm treat that will keep you going on the coldest of nights!
Course Main Course
Cuisine American, Japanese


  • 3 carrots
  • 3 stalks celery
  • 1/2 yellow onion
  • 1 clove garlic
  • olive oil
  • 1 cup shitake mushrooms
  • 1 tsp ginger
  • 4 cups chicken broth
  • 4 cups beef broth
  • 2 tsp Sriracha
  • 2 tsp soy sauce
  • 1-2 packages ramen noodles
  • leftover brisket
  • soft boiled eggs
  • cilantro for garnish


  • Finely dice carrots, celery, onion, and garlic.
  • In a large pot, heat a small amount of olive oil and cook the carrots, celery, and onion until tender.
  • Add mushrooms and cook until soft and brown.
  • Add the garlic and ginger, and cook until fragrant (about 1-2 minutes).
  • Add broths, Sriracha, soy sauce, and bring to simmer.
  • Simmer together for 45-60 minutes.
  • Strain off 4 cups broth into a small pot to use for cooking your noodles.
  • Cook noodles until tender and transfer to bowls. Reserve the broth.
  • Pour the noodle broth into the bowls and add cooked vegetables and broth to your noodles.
  • Heat your leftover slices of brisket and place in your bowl add the egg and cilantro and enjoy!
Keyword Beef, Brisket, Egg, Ramen