Smoked Brisket BBQ Ramen

Leftover smoked brisket gets a second life in a soy‑cola BBQ broth, perfect for Independence Day indulgence.

Ingredients

• 3 cups (720 ml) beef stock
• ¼ cup cola soda (flat)
• 2 tablespoons dark soy sauce
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• ½ teaspoon liquid smoke (if brisket isn’t smoky)
• 8 oz (225 g) ramen noodles
• 6 oz (170 g) chopped smoked brisket
• 1 soft‑boiled egg, halved
• 1 tablespoon pickled red onions
• 1 teaspoon scallions, sliced
• Pinch black pepper

Preparation

1. Bring beef stock, cola, soy, ketchup, Worcestershire, and liquid smoke to a simmer; reduce 5 minutes.
2. Cook noodles; drain and bowl.
3. Add brisket to broth to warm, then ladle over noodles.
4. Garnish with egg, pickled onions, scallions, pepper, and optional toppings.