Beef Ramen Noodle Soup
Ingredients
- 1 tablespoon olive oil
divided
- 1 pound boneless sirloin steak
cut into ¼-inch thick slices
- 2 garlic cloves
minced
- 1 tablespoon minced fresh ginger
- 5 ounces thinly sliced shiitake mushrooms
- 4 tablespoons coconut aminos or low-sodium soy sauce
- 1 tablespoon fish sauce
- 4 cups beef broth
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound dried ramen noodles
- 4 soft boiled eggs
halved
- ¼ cup sliced green onions
- 1 lime
cut in wedges
Directions
- 1
Season the steak generously with salt and pepper. Set aside.
- 2
In a large pot over medium heat, heat 1 tablespoon of olive and sear the sirloin steak, for 1-2 minutes on each side. Remove from the pot and set aside.
- 3
In that same pot, add the rest of the olive oil and saute and garlic and ginger for 3 minutes, until fragrant.
- 4
Add the sliced mushrooms, coconut aminos or soy sauce, fish sauce, and broth, and let the broth simmer for 10 minutes over medium-low heat.
- 5
Meanwhile, in a large pot add the eggs and cover them with water. Bring to a boil and let them boil for 4-5 minutes for soft boiled eggs or 10 minutes for hard-boiled. Once the time is up add them to a bowl of ice-cold water. This stops the eggs from cooking further and makes the peel come off easier.
- 6
When the broth is ready you can assemble the ramen. In 4 bowls divide equally the noodles. Add 1 cup of broth and top with 4 ounces of the cooked steak. Peel and halve your soft-boiled eggs and add one egg to each ramen bowl. Sprinkle with 1 tablespoon chopped green onions and 1 lime wedge. enjoy!
Beef Ramen Noodle Soup
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About this Recipe
Craving that rich, savory bowl of beef ramen you find at your favorite restaurant, but want to enjoy it in the comfort of your own kitchen? This recipe delivers a truly restaurant-worthy experience in just 25 minutes, bringing authentic, deeply satisfying flavors right to your table.
What makes this Beef Ramen Noodle Soup so special is the thoughtful combination of fresh, aromatic ingredients and a robust broth. Sliced sirloin steak is quickly seared, then simmered with fragrant garlic and fresh ginger, earthy shiitake mushrooms, and a powerful umami base of coconut aminos (or soy sauce) and fish sauce. It’s a symphony of flavors that builds depth quickly, ensuring every spoonful is incredibly rewarding.
Expect a beautifully balanced bowl featuring tender, thinly sliced beef and delicate, savory shiitake mushrooms swimming in a rich, amber broth. The ramen noodles provide a comforting chew, while the creamy soft-boiled eggs add an extra layer of richness. Finished with bright green onions and a squeeze of fresh lime, this ramen offers a delightful complexity that will warm you from the inside out. It’s a hearty and comforting meal that feels both gourmet and incredibly approachable.
Feel free to customize your bowl to suit your taste. You can easily substitute low-sodium soy sauce if you don't have coconut aminos on hand, as the recipe suggests. While sirloin offers a perfect texture, thinly sliced flank steak could also be used. For an extra pop of freshness, consider adding a sprinkle of chili flakes if you enjoy a little heat.
This Beef Ramen Noodle Soup is an ideal choice for a cozy weeknight dinner or a special meal that’s surprisingly quick to prepare. Serve it immediately while piping hot, garnished generously with the fresh green onions and a bright lime wedge.