Beef Rib Ramen

PREP: 15 min
COOK: 45 mins


  • 1-2 smoked beef ribs (see our beef method here)
  • 1L of Bone Broth (Beef stock is also fine)
  • 1/3 Cup of Mirin
  • Olive oil
  • 1 Jar of kimchi
  • 2 tbsp soy sauce
  • 1 Pkt Ramen/Udon Noodles
  • 1 Tsp grated ginger
  • 1 Large onion
  • Lane's Q-Nami Rub
  • 2 Cloves garlic
  • 2 Eggs
  • Sesame seeds
  • Nori sheets
  • 2/3 Shiitake Mushrooms
  • Green Onions / Shallots


  1. Follow our beef ribs method or use some leftovers! (Brisket works to)
  2. Heat olive oil in a large soup pot over a medium-high
  3. chop the onion, garlic, and 2 mushrooms and sauté in the heated soup pot until onions and garlic begin to brown
  4. Add a good shake of Q-Nami rub (probably about 1 Tbsp)
  5. stir consistently until the onions have nicely browned and the rub is fragrant
  6. Deglaze the pot with the Mirin and cook down for a further 10 mins
  7. Add The bone broth and soy sauce
  8. Reduce the heat and simmer for 15-20 mins 
  9. While this is simmering prepare your toppings – Slice green onions, another mushroom. slice nori into triangle slices about the size of your palm.
  10. Boil an egg for 4 mins if room temperature, 6 mins if straight from the fridge. When removing from the boil place directly into iced water to halt the cooking process. This should come out as a perfect soft boil (white set with the yolk a thick silky texture)
  11. Prepare noodles as per packet instructions
  12. After 15-20 mins Add two cups of water to the broth. Taste and adjust seasoning if needed.
  13. Assemble the bowls by placing approx. 2 cups of broth, adding your noodles, toppings and 2 slices of beef rib in each bowl.
  14. Finish of with a final sprinkle of Q-nami and sesame seeds and a good pinch of kimchi.
  15. Eat immediately.