Dive into a steaming bowl of Beef Ramen Noodle Soup, a hearty and flavorful dish that brings the rich umami of tender beef, earthy mushrooms, and a savory broth straight to your table. This recipe takes your love for ramen to the next level with fresh ingredients and mouthwatering garnishes that make every spoonful a delight. Perfect for chilly nights or when you’re craving something satisfying and comforting!
This Beef Ramen Noodle Soup has become a weekly tradition in our household. My husband can’t get enough of the tender beef slices, and my kids love slurping the noodles and cracking open the perfectly soft-boiled eggs. It’s the kind of dish that makes us all gather around the table and slow down to enjoy every bite. I even keep lime wedges on hand because my youngest swears the splash of lime “makes it magic!”
Why This Beef Ramen Noodle Soup Is the Best You’ll Ever Try
1. Bold and Savory Broth:
The combination of beef broth, soy sauce, and fish sauce creates an irresistible umami-packed base that’s both rich and comforting.
2. Tender Beef Strips:
Quickly seared sirloin steak adds a touch of indulgence, delivering juicy and tender bites every time.
3. Customizable Toppings:
With soft-boiled eggs, green onions, and a squeeze of lime, you can personalize this soup to suit your taste buds.
Ingredients
Soup Base:
- 1 tablespoon (15 ml) olive oil, divided
- 454 g (1 lb) boneless sirloin steak, sliced into thin ¼-inch pieces
- 2 garlic cloves, minced
- 7 g (1 tablespoon) fresh ginger, minced
- 142 g (5 oz) shiitake mushrooms, thinly sliced
- 60 ml (4 tablespoons) coconut aminos or low-sodium soy sauce
- 15 ml (1 tablespoon) fish sauce
- 946 ml (4 cups) beef broth
- 2.5 g (½ teaspoon) kosher salt
- 2.5 g (½ teaspoon) black pepper
- 1 pack (dried or fresh) ramen noodles
Optional Toppings:
- 4 soft-boiled eggs, halved
- 25 g (¼ cup) green onions, thinly sliced
- Lime wedges, for serving
Directions
- Prepare the Beef: Slice the sirloin steak into thin strips, about ¼ inch thick. Lightly season both sides with salt and black pepper.
- Sear the Beef: Heat ½ tablespoon olive oil in a large pot over medium-high heat. Add the seasoned beef slices and sear for about 1-2 minutes per side, until golden brown but still slightly pink in the center. Remove the beef and set it aside.
- Sauté the Aromatics: In the same pot, add the remaining olive oil. Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant and lightly golden.
- Cook the Mushrooms: Add the shiitake mushrooms to the pot, sautéing for 3-4 minutes until softened and slightly caramelized.
- Build the Broth: Stir in the coconut aminos (or soy sauce) and fish sauce, mixing well. Pour in the beef broth, then season with salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to develop the flavors.
- Cook the Noodles: While the broth simmers, cook the ramen noodles according to the package instructions. Once cooked, drain and set aside.
- Finish the Soup: Return the seared beef to the pot, allowing it to cook for an additional 1-2 minutes in the broth until fully cooked and tender.
- Assemble the Bowls: Divide the cooked ramen noodles evenly between serving bowls. Ladle the beef and broth mixture over the noodles, ensuring each bowl gets a generous portion of beef and mushrooms.
- Garnish and Serve: Top each bowl with soft-boiled egg halves, sliced green onions, and a lime wedge for a pop of brightness. Serve immediately and enjoy the warmth and flavors of this hearty soup!
Notes
- Substitution Options: You can swap sirloin steak for flank steak or even thinly sliced chicken breast for a lighter version.
- Vegan Alternative: Replace beef broth with vegetable broth, omit the fish sauce, and use tofu or tempeh as the protein.
- Storage Tips: Leftovers can be refrigerated in an airtight container for up to 3 days. Keep the noodles separate from the broth to maintain their texture.
- Boost the Heat: Add a dash of chili oil or sriracha to the broth if you like a spicy kick!