Sticky Beef Miso Ramen Bowls

This restaurant-worthy Indian-inspired ramen features ultra-crispy sticky beef glazed in a soy-maple sauce, nestled over luscious coconut curry-miso broth and springy noodles. Garnished with fresh cucumber, cilantro, sesame, and chili crisp oil, it's packed with layered flavors and contrasting textures—ready in just 30 minutes with chef-level results.

By @Nicole Keshishian | KALEJUNKIE®

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.5 cup Chicken Broth
• 2 tsp Cornstarch or arrowroot
• 3 tbsp Soy Sauce dark or low sodium
• 1 tbsp Maple Syrup
• 1 tbsp Sesame Oil
• 0.25 tsp White Pepper or black pepper
• 1 tbsp Avocado Oil
• 1 lb Ground Beef 93% lean
• 1 tbsp Ginger minced
• 1 tbsp Garlic minced
• 1 tbsp Red Curry Paste
• 1 tbsp Miso white
• 1 tbsp Cashew Butter or peanut butter
• 2 tbsp Soy Sauce dark or low sodium
• 1 tbsp Maple Syrup
• 2.5 cup Chicken Broth
• 14 oz Coconut Milk full fat, canned
• 1 tsp Salt kosher
• 6 oz Ramen Noodles uncooked
• 0 Cucumber chopped
• 0 Cilantro chopped
• 0 Sesame Seeds
• 0 Chili Crisp Oil

Instructions

1. In a small bowl, whisk chicken broth together with arrowroot or cornstarch until smooth and no lumps remain.
2. To the bowl, add soy sauce, maple syrup, sesame oil, and ground white or black pepper. Whisk until combined and set aside.
3. Heat avocado oil in a large skillet over high heat until shimmering.
4. Add ground beef to the skillet and spread into an even layer. Leave undisturbed for 3 to 4 minutes to brown and crisp on one side.
5. Break the beef into small pieces using a spatula. Continue cooking, stirring only occasionally, until deeply browned and most moisture evaporates.
6. Lower heat to medium. Add minced ginger and garlic to the beef. Stir until fragrant, about 1 minute.
7. Pour the prepared soy-maple sauce over the beef. Stir constantly for 1 minute, until sauce thickens, coats beef, and turns sticky-glossy. Transfer sticky beef to a plate.
8. In the same skillet (do not wipe out), add red curry paste, white miso, and cashew or peanut butter. Stir over medium heat to create a thick paste, about 1 minute.
9. Add soy sauce and maple syrup to the paste, stirring until emulsified.
10. Whisk in chicken broth, coconut milk, and salt. Bring to a gentle simmer, scraping up any browned beef bits for extra flavor.
11. Add ramen noodles directly to the simmering broth. Cook, stirring occasionally, until noodles are tender but still springy.
12. Taste broth and adjust seasoning if needed with a little extra salt or soy sauce. Remove pot from heat.
13. Slice or dice cucumber, chop cilantro, and prepare other garnishes.
14. To serve, divide noodles and broth evenly among bowls. Top each with a generous scoop of sticky beef, then finish with cucumber, cilantro, sesame seeds, and a drizzle of chili crisp oil.