Description
A warm and comforting beef ramen noodle soup with tender beef, flavorful broth, and soft noodles, perfect for chilly nights.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound beef sirloin, thinly sliced
- 4 cups beef broth
- 2 cups water
- 3 packages (3 ounces 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 ginger, grated
- Salt and pepper to taste
- Soft-boiled eggs (optional, for serving)
Instructions
- Cook the beef: In a large pot, heat the vegetable oil over medium-high heat. Add the thinly sliced beef to the pot. Cook until browned, about 3 to 4 minutes. Remove the beef and set aside.
- Sauté aromatics: In the same pot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Prepare the broth: Pour in the beef broth and water. Bring the mixture to a boil.
- Add vegetables and seasoning: Once boiling, add the sliced mushrooms and soy sauce. Reduce heat and let simmer for about 5 minutes.
- Cook the noodles: Stir in the instant ramen noodles and cook according to package instructions, about 3 to 4 minutes.
- Finish the soup: Add the beef back and baby spinach. Cook for an additional 2 minutes until spinach wilts.
- Add final touches: Drizzle sesame oil and season with salt and pepper to taste.
- Serve the soup: Ladle into bowls, garnish with green onions, and top with soft-boiled egg if desired. Enjoy hot!
Notes
Feel free to customize the vegetables and seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg