Ingredients
Meat and Oils
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 3-pound boneless beef chuck roast
Aromatics
- 6 cloves garlic, smashed
- 2” thumb ginger, roughly chopped
- 3 stalks green onion, chopped + more sliced for garnish
- 1 shallot, roughly chopped
Sauces and Seasonings
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon fish sauce
- 2 teaspoons chili garlic sauce or sambal oelek
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Broth and Soup Components
- 4 cups beef stock
- 1 (13.5 oz.) can full-fat coconut milk
- 1 can baby corn, drained
- 2-3 bricks of uncooked ramen noodles
- Juice of 1 lime
Garnishes
- Soft-boiled eggs
- Fresh chopped cilantro and mint
Instructions
- Heat Oil: Heat sesame and olive oils in a large pot or 5-quart braising pan over medium-high heat to prepare for searing the beef and sautéing aromatics.
- Sear Chuck Roast: Season the chuck roast generously with kosher salt and fresh cracked pepper on all sides. Place the roast in the hot oil and sear for 2-3 minutes per side, until a dark golden brown crust forms. Remove the roast from the pot and set aside.
- Cook Aromatics: Add the smashed garlic, chopped ginger, green onions, and shallot to the same pot. Stir frequently and cook for about 1 minute until fragrant and slightly softened.
- Flavor It Up: Pour in the soy sauce, brown sugar, seasoned rice vinegar, fish sauce, and chili garlic sauce along with a couple pinches of salt and pepper. Stir constantly for about 1 minute, scraping the browned bits off the bottom of the pan to incorporate all the flavors into the sauce.
- Simmer: Return the seared chuck roast to the pot. Add beef stock, coconut milk, and another couple large pinches of salt and pepper. Cover the pot and bring to a simmer over medium-high heat, then reduce heat to low and let it simmer gently, covered, for 2 to 2.5 hours until the beef is very tender.
- Shred Beef: Remove the roast from the pot and shred it using two forks, discarding any bones or gristle. Skim the fat off the top of the broth with a large metal spoon and discard the fat for a cleaner broth.
- Add Corn and Ramen: Pour in the drained baby corn and uncooked ramen noodles to the broth. Simmer for 2-3 minutes until the noodles are cooked through and the corn is heated.
- Finish It Off: Return the shredded beef to the pot and stir gently. Heat through just until the beef warms back up. Squeeze fresh lime juice into the soup to brighten the flavors.
- Serve and Enjoy: Ladle the soup into bowls and garnish with soft-boiled eggs and freshly chopped cilantro and mint. Serve immediately while hot.
- Spread the Love: If you enjoyed this recipe, please leave a 5-star rating and review to share the deliciousness with others.
Notes
- For a spicier soup, increase chili garlic sauce or add fresh chili slices.
- Soft-boiled eggs add richness but can be omitted for a lighter dish.
- Use good quality beef stock or homemade broth for the best depth of flavor.
- Ramen noodles cook quickly; do not overcook to avoid mushy texture.
- Garnishing with fresh herbs like cilantro and mint adds freshness to the rich broth.
- Make sure to skim excess fat from the broth for a cleaner taste.
- Can be prepared a day ahead; flavors improve after resting overnight.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Fusion
