Go Back
Bowl of beef ramen noodle soup recipe garnished with green onions and tender steak.
Michonne Zendaya

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

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)

Equipment

  • large soup pot
  • cutting board and knife
  • tongs or spatula
  • measuring spoons
  • ladle

Method
 

  1. 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.
  2. In the same pot, sauté garlic, ginger, and scallions until fragrant, about 1–2 minutes.
  3. Add beef stock, water, soy sauce, hoisin, rice vinegar, and sesame oil. Bring to a boil, then reduce to a simmer for 15 minutes.
  4. Add ramen noodles and cook for 3–4 minutes or according to package directions.
  5. Return steak to the pot and warm through for 1–2 minutes.
  6. 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.