The key to this dish lies in selecting the right ingredients, especially the beef and broth. I prefer chuck roast for its rich marbling and flavor, but brisket works beautifully too if you want something a bit fattier. For the broth, homemade beef stock adds depth, but a good-quality store-bought broth will do in a pinch. Fresh garlic and ginger bring brightness and warmth, which balance the richness. When it comes to noodles, I recommend fresh ramen noodles if you can find them—dry noodles will work, but be mindful of cooking times to avoid sogginess.

• 2 pounds beef chuck roast, cut into large chunks
• 6 cups beef broth (homemade or low-sodium store-bought)
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, peeled and sliced
• 1/4 cup soy sauce
• 2 tablespoons mirin or dry sherry (optional)
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar or honey
• 4 cups fresh ramen noodles
• 2 cups baby spinach or bok choy
• 3 green onions, sliced thinly
• Soft-boiled eggs, for serving (optional)
• Sesame seeds, for garnish

Substitutions: If you don’t have mirin, dry sherry or a splash of rice vinegar works well. For soy sauce, tamari is a great gluten-free alternative. And if fresh ramen noodles aren’t available, udon or even thin egg noodles can be a tasty stand-in.