For a richer flavor, consider using a combination of red and white miso paste. Adjust the amount of sriracha to your spice preference. Other vegetables can be added, such as mushrooms, carrots, or snow peas. If you don't have maple syrup, honey or brown sugar can be used as a substitute. The overnight refrigeration step allows the flavors to meld together, but it is not required. Consider searing the beef before braising for a richer, more complex flavor.
Miso Beef Noodles
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PREP TIME30 mins
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COOK TIME3 hrs 55 mins
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TOTAL TIME4 hrs 25 mins
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SERVING4 People
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VIEWS36
Embark on a culinary journey with this Miso Beef Noodles, a symphony of savory and umami flavors. Tender beef, infused with a rich miso marinade, mingles with vibrant vegetables and perfectly cooked noodles for a dish that is both comforting and exciting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol212 mg
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Fiber5 g
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Protein73 g
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Saturated Fat17 g
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Sodium1667 mg
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Sugar15 g
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Fat41 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View In a mixing bowl, whisk together the red miso paste, maple syrup, rice vinegar, soy sauce, garlic powder, black pepper, kosher salt, and sriracha until smooth. (2 minutes)
03 Step
Recipe View Add the beef to the bowl and coat thoroughly with the miso mixture, using a fork to poke holes in the beef, allowing the marinade to penetrate. (5 minutes)
04 Step
Recipe View In a braising pan, arrange the sliced onions and minced garlic evenly. Place the marinated beef on top, along with all the sauce. Spread the sauce over the beef, and add 2/3 cup water around the meat. (5 minutes)
05 Step
Recipe View Transfer the pan to the preheated oven and roast for 1 hour. Remove from the oven, flip the beef, and spoon the pan drippings over the top. Return to the oven and roast for another hour. Cover the pan and continue roasting for 1 more hour. (3 hours)
06 Step
Recipe View Remove from the oven and let cool. Spoon the caramelized onions over the meat. Cover and refrigerate overnight. (NOTE: meat can be cut up and the recipe finished as shown without the overnight refrigeration step.) (1 hour + overnight)
07 Step
Recipe View The next day, cut the cold beef into 1/2 inch pieces and return it to the pan. Add 3 cups of water, place over high heat, and bring to a simmer. Simmer, stirring occasionally, until the meat is tender, about 45 minutes. (50 minutes)
08 Step
Recipe View Stir in the bell peppers, green onions, and bok choy. Raise the heat to medium, and cook until the vegetables are as tender as desired, 5 to 10 minutes. (10 minutes)
09 Step
Recipe View Meanwhile, bring a large pot of lightly salted water to a boil. Cook the bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. (12 minutes)
10 Step
Recipe View In a small bowl, mix cornstarch and 2 teaspoons of water. Stir into the sauce (only if you desire a thicker sauce) and cook for about 1 minute, stirring constantly. (2 minutes)
11 Step
Recipe View Transfer the cooked noodles to the pan using tongs and toss to combine. (2 minutes)
12 Step
Recipe View Serve immediately, garnished with cilantro and green onions, if desired. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Hoyt Beier
Jun 27, 2025I added some mushrooms and carrots, and it was even more delicious!
Rita Runolfsdottir
May 19, 2025This recipe is a game-changer! The miso marinade is incredible, and the beef was so tender.
Lane Kuphal
Jan 27, 2025The recipe was easy to follow, and the results were restaurant-quality.
Camille Fisher
Dec 30, 2024I made this for a dinner party, and it was a huge hit! Everyone raved about the flavor.
Lew Lesch
Dec 17, 2024I loved the combination of flavors in this dish. The maple syrup added a touch of sweetness that balanced the savory miso perfectly.