Beef Ramen Noodle Soup Recipe
This cozy and flavorful beef ramen noodle soup features tender sliced steak, quick-cooked ramen noodles, and a savory soy-ginger broth. Perfect for chilly nights or a satisfying weeknight meal.
Servings: 4 bowls
Calories: 450kcal
Cost: 3
Equipment
- large soup pot
- cutting board and knife
- tongs or spatula
- measuring spoons
- ladle
Ingredients
- 1 tbsp vegetable oil
- 1 lb sirloin steak, thinly sliced
- 4 cups beef stock
- 2 cups water
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 2 scallions, chopped (plus more for garnish)
- 2 packages ramen noodles (no seasoning)
- soft-boiled eggs, for topping (optional)
- sriracha or chili oil, for serving (optional)
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Sear steak slices 1–2 minutes per side until browned. Remove and set aside.
- In the same pot, sauté garlic, ginger, and scallions until fragrant, about 1–2 minutes.
- Add beef stock, water, soy sauce, hoisin, rice vinegar, and sesame oil. Bring to a boil, then reduce to a simmer for 15 minutes.
- Add ramen noodles and cook for 3–4 minutes or according to package directions.
- Return steak to the pot and warm through for 1–2 minutes.
- Ladle soup into bowls and top with soft-boiled eggs, scallions, and sriracha or chili oil if desired.
Notes
Use a quality beef stock for best results. Add soft-boiled eggs or sautéed mushrooms for variation. Swap beef for chicken or tofu as needed. Ramen noodles cook fast—add them last to prevent overcooking.