Description
A quick and flavorful Beef Ramen Noodle Soup that can be prepared in just 30 minutes, featuring tender beef, fresh vegetables, and savory broth.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound beef sirloin, thinly sliced
- 4 cups beef broth
- 2 cups water
- 3 packages (3 ounces each) instant ramen noodles (discard seasoning packets)
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Soft-boiled eggs (optional, for serving)
Instructions
- In a large pot, heat the vegetable oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Pour in the beef broth and water, bringing the mixture to a boil.
- Add the sliced mushrooms and soy sauce to the pot. Reduce heat and let simmer for 5 minutes.
- Stir in the instant ramen noodles and cook according to package instructions, usually about 3-4 minutes.
- Add the cooked beef back into the pot along with the baby spinach. Cook for an additional 2 minutes until the spinach is wilted.
- Drizzle with sesame oil and season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and a soft-boiled egg if desired.
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg