Description

This quick and flavorful beef ramen noodle soup is packed with umami-rich broth, tender beef, fresh greens, and noodles—comfort food made simple.

Ingredients

2 tablespoons vegetable oil

1 pound beef sirloin, thinly sliced

4 cups beef broth

2 cups water

3 packages (3 oz 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 grated ginger

Salt and pepper to taste

Soft-boiled eggs (optional, for serving)

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Instructions

Sauté the Beef: Heat vegetable oil in a large pot over medium-high heat. Add thinly sliced beef and cook until browned, 3–4 minutes. Remove and set aside.

Prepare Aromatics: In the same pot, sauté garlic and ginger for 1 minute until fragrant.

Simmer the Broth: Pour in beef broth and water. Add mushrooms and soy sauce. Bring to a boil, then reduce heat and simmer for 5 minutes.

Cook the Noodles: Stir in ramen noodles and cook for 3–4 minutes until tender.

Combine and Finish: Return cooked beef to the pot. Add spinach and stir until wilted, about 2 minutes. Drizzle with sesame oil. Season with salt and pepper.

Serve: Ladle into bowls and top with green onions and optional soft-boiled egg. Serve hot.

Notes

For added spice, stir in chili paste, sriracha, or red pepper flakes.

Swap beef for tofu, chicken, or shrimp to suit your taste.

Make it gluten-free with rice noodles and tamari.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian-inspired