Beef Ramen Noodle Soup: A Flavorful 30-Minute Recipe! Recipe
This Beef Ramen Noodle Soup is a quick and flavorful 30-minute meal featuring tender slices of beef, savory broth, fresh vegetables, and classic ramen noodles. Perfect for a comforting weeknight dinner, it blends Asian-inspired flavors with easy preparation techniques to deliver a hearty and delicious soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop Sauté and Simmer
- Cuisine: Asian
- Diet: Halal
Ingredients
Scale
Meat and Broth
- 2 tablespoons vegetable oil
- 1 pound beef sirloin, thinly sliced
- 4 cups beef broth
- 2 cups water
Noodles and Vegetables
- 3 packages (3 ounces each) instant ramen noodles, seasoning packets discarded
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Seasonings and Garnish
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Soft-boiled eggs, optional for serving
Instructions
- Brown the Beef: In a large pot, heat the vegetable oil over medium-high heat. Add the thinly sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the pot and set aside to keep warm.
- Sauté Aromatics: In the same pot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, making sure not to burn the garlic.
- Prepare Broth: Pour in the beef broth and water, then bring the mixture to a boil over high heat.
- Simmer Mushrooms: Add the sliced mushrooms and soy sauce to the pot. Reduce the heat and let the broth simmer for 5 minutes to develop flavor.
- Cook Noodles: Stir in the instant ramen noodles and cook according to package instructions, usually about 3-4 minutes, until tender.
- Add Beef and Spinach: Return the cooked beef to the pot along with the baby spinach. Cook for an additional 2 minutes, allowing the spinach to wilt and the beef to reheat through.
- Final Seasoning: Drizzle sesame oil over the soup and season with salt and pepper to taste. Stir gently.
- Serve: Ladle the soup into bowls and garnish with chopped green onions. Top with a soft-boiled egg if desired for extra richness and texture.
Notes
- For a spicier kick, add a teaspoon of chili paste or sriracha to the broth.
- You can substitute the beef with chicken or tofu for a different protein option.
- Discard the seasoning packets from the ramen noodles to control the sodium and flavor profile.
- Soft-boiled eggs are optional but add a rich and creamy texture to the soup.
- Use fresh ginger for best flavor, but ground ginger can be substituted if needed.
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 60 mg
Keywords: Beef ramen, quick ramen recipe, beef noodle soup, easy beef soup, Asian noodle soup
