Beef Ramen Noodle Soup: A Warm and Hearty Bowl of Comfort
Warm, savory, and satisfying, beef ramen noodle soup is the ultimate comfort food. Packed with tender slices of beef, earthy shiitake mushrooms, and a flavorful broth, it’s easy to make in your kitchen.
Ingredients
Soup Base
- 1 tablespoon olive oil divided
- 1 pound 454 g boneless sirloin steak, cut into ¼-inch slices
- 2 garlic cloves minced
- 1 tablespoon 7 g minced fresh ginger
- 5 ounces 142 g thinly sliced shiitake mushrooms
- 4 tablespoons coconut aminos or low-sodium soy sauce
- 1 tablespoon fish sauce
- 4 cups 946 ml beef broth
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Dried or fresh ramen noodles
Optional Toppings
- 4 soft-boiled eggs halved
- ¼ cup 25 g sliced green onions
- 1 lime cut into wedges
Instructions
- Prepare the Beef! Slice the sirloin steak into thin ¼-inch pieces. Season lightly with salt and pepper.
- Sear the Beef: Heat ½ tablespoon olive oil in a large pot over medium-high heat. Add the beef and cook for 1-2 minutes per side, until browned but not fully cooked. Remove and set aside.
- Sauté the Aromatics: In the same pot, add the remaining olive oil. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
- Cook the Mushrooms: Add the shiitake mushrooms and sauté for 3-4 minutes until softened and slightly golden.
- Build the Broth: Stir in coconut aminos (or soy sauce) and fish sauce. Pour in the beef broth, then season with salt and pepper. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
- Cook the Noodles: While the broth is simmering, prepare the ramen noodles according to package instructions. Drain and set aside.
- Add the Beef Back: Return the beef to the pot, letting it cook for 1-2 minutes in the broth until fully cooked and tender.
- Assemble the Bowls: Divide the cooked noodles between serving bowls. Ladle the beef and broth mixture over the noodles.
- Garnish and Serve: Top with optional soft-boiled eggs, green onions, and lime wedges. Serve immediately and enjoy!