Go Back
Beef Ramen Noodle Soup
Paul

Beef Ramen Noodle Soup: A Flavorful 30-Minute Recipe!

A quick and flavorful Beef Ramen Noodle Soup that can be prepared in just 30 minutes, featuring tender beef, fresh vegetables, and savory broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In the same pot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
  3. Pour in the beef broth and water, bringing the mixture to a boil.
  4. Add the sliced mushrooms and soy sauce to the pot. Reduce heat and let simmer for 5 minutes.
  5. Stir in the instant ramen noodles and cook according to package instructions, usually about 3-4 minutes.
  6. Add the cooked beef back into the pot along with the baby spinach. Cook for an additional 2 minutes until the spinach is wilted.
  7. Drizzle with sesame oil and season with salt and pepper to taste.
  8. 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.