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Miso Beef Noodles
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Prep Time:
30 minutes
Cook Time:
235 minutes
Total Time:
265 minutes
Delicious and inspired noodle dish with savory miso flavors, perfect for first-time miso tasters.
Ingredients:
  • For the miso beef sauce:
  • 1/3 cup red miso paste
  • 3 tablespoons maple syrup
  • 1/4 cup rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon sriracha hot sauce, or to taste
  • 2 1/4 pound boneless beef chuck roast
  • 1 yellow onion, sliced
  • 2/3 cups water
  • For the noodle dish:
  • 3 cups water
  • 1 cup sliced red bell peppers
  • 1/2 cup sliced green onions, plus more to garnish the top
  • 3 cups sliced bok choy
  • 1/4 cup chopped cilantro
  • 1 teaspoon cornstarch, optional
  • 2 teaspoons water to mix with cornstarch
  • 8 ounces cooked noodles (used bucatini, but any noodle or pasta will work)
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfectly heated cooking environment.
  • In a mixing bowl, whisk together red miso paste, maple syrup, rice vinegar, soy sauce, garlic powder, black pepper, kosher salt, and sriracha until smooth.
  • Thoroughly coat both sides of the beef in the bowl, while using a fork to poke the beef all over and help the marinade penetrate the meat.
  • Evenly spread onions and minced garlic in a braising pan. Place beef on top, pour over the sauce mixture, and ensure it covers the beef. Add 2/3 cup water around the meat.
  • Place the pan in the preheated oven and roast the beef for 1 hour. Take it out, flip the beef, spoon the pan drippings over the top, and roast for another hour. Cover the pan and roast for an additional hour.
  • Take out of the oven and allow to cool. Spread the caramelized onions on top of the meat. Cover and refrigerate overnight (OPTIONAL: Skip the overnight refrigeration and proceed with the recipe right away).
  • The following day, dice chilled beef into 1/2-inch chunks and add back to the pan. Pour in 3 cups of water, bring to a boil over high heat, and simmer gently. Stir occasionally and cook until the beef is tender, approximately 45 minutes.
  • Add vibrant bell peppers, fresh green onions, and crisp bok choy to the pan. Increase heat to medium and sauté until vegetables reach desired tenderness, about 5 to 10 minutes.
  • While that's happening, get a big pot of lightly salted water boiling. Add the bucatini and cook, stirring now and then, until it's tender but still has a bite to it, for about 9 to 12 minutes.
  • Combine cornstarch with 2 teaspoons of water in a small bowl, then stir into the sauce for a thicker consistency. Cook for about 1 minute, stirring constantly. Add cooked noodles to the pan using tongs and toss to combine.
  • Garnish with fresh cilantro and sliced green onions just before serving.

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