Miso Beef Noodles


This extremely flavorful, savory noodle dish is inspired by any and all regions’ noodle dishes I’ve ever had along with dishes featuring miso.

Prep Time:
30 mins
Cook Time:
3 hrs 55 mins
Total Time:
4 hrs 25 mins

Miso Beef Noodles – Just Something I Cooked


Whenever I post a video recipe, it’s always nice when there’s a story behind the dish. This usually involves me explaining where it’s from, what it’s called, and how my version differs from the original. Well, with this miso beef noodles recipe, I got nothing for you. Here, I simply threw a bunch of my favorite ingredients, and flavors together, and enjoyed it so much, that I decided to share.


I pride myself on my use of leftovers, and I’m constantly trying to impress Michele with my ability to “reimagine” recently made dishes, and some of my best work in that area has featured cut up, already roasted meat, which I’ve turned into a pasta or noodles. So, that’s sort of what I was going for here, except I cooked the beef from scratch, specifically for this.


I’m sure we could get something similar by cutting up the beef first, and then browning it, before making the sauce as shown, but something tells me it wouldn’t be quite the same. How? No idea. That’s the mysterious nature of food that still excites me, even at this advanced age. That aside, as I said in the video, if you’ve not yet discovered the magic of miso, this is a great way to get familiar. So, for that reason alone, I really hope you give this a try soon.  Enjoy!


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 pounds boneless beef chuck roast

  • 1 medium yellow onion, sliced

  • 3 clove cloves garlic, minced

  • 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 bucatini (or any other noodle or pasta)


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine red miso paste, maple syrup, rice vinegar, soy sauce, garlic powder, black pepper, kosher salt, and sriracha in a mixing bowl and whisk until smooth.

  3. Add beef to the bowl and coat thoroughly on both sides, poking beef all over with a fork to allow the marinade to soak into the meat.

  4. Add onions and minced garlic to a braising pan, and distribute evenly. Top with beef, and all the sauce mixture. Spread sauce over top of beef, and add 2/3 cup water around the meat.

  5. Transfer pan to the preheated oven and roast for 1 hour. Remove from oven, flip beef over, and spoon pan drippings over the top. Return to the oven and roast for 1 hour more. Cover pan and continue roasting for 1 more hour.

  6. 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).

  7. The next day, cut cold beef into 1/2 inch pieces, and return 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.

  8. Stir bell peppers, green onions, and bok choy into the pan. Raise heat to medium, and cook until vegetables are as tender as desired, 5 to 10 minutes.

  9. Meanwhile, bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.

  10. Mix cornstarch and 2 teaspoons of water in a small bowl. Stir into the sauce (only if you like a thicker sauce) and cook for about 1 minutes, while stirring. Transfer cooked noodles to the pan using tongs and toss to combine.

  11. Serve immediately with cilantro and green onions if desired.

    miso beef noodles with bucatini, red peppers and topped with green onions

    Chef John

Nutrition Facts (per serving)

829 Calories
41g Fat
43g Carbs
73g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 829
% Daily Value *
Total Fat 41g 53%
Saturated Fat 17g 83%
Cholesterol 212mg 71%
Sodium 1667mg 72%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 17%
Total Sugars 15g
Protein 73g
Vitamin C 96mg 480%
Calcium 229mg 18%
Iron 9mg 49%
Potassium 1538mg 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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