When life gets busy but your taste buds demand something rich and satisfying, nothing beats a steamy bowl of beef ramen noodle soup. This quick ramen recipe brings all the comfort of takeout with none of the mystery—and it’s ready in just 30 minutes! Perfect for chilly nights, lazy weekends, or those “I don’t feel like cooking” moods, this Asian beef soup hits all the right notes.
The first time I made this soup was a total weeknight win. My pantry was nearly bare, but I had ramen noodles and a pack of beef in the fridge. With a few easy add-ins and some magic from the soy sauce and sesame oil, dinner went from “meh” to “can we have this again tomorrow?” And yes, you can absolutely customize it with whatever you’ve got.
Why You’ll Love This Beef Ramen Noodle Soup
- Speedy & Satisfying: This 30-minute ramen is the answer to weeknight dinner dilemmas.
- Layers of Flavor: Ginger, garlic, and sesame oil = cozy depth in every spoonful.
- Easy to Customize: Swap in veggies, add chili oil, or change up the protein.
- Better Than Takeout: Simple ingredients, big flavor, no waiting.
Ingredients You’ll Need
- 30 ml vegetable oil (2 tbsp)
- 450 g beef sirloin, thinly sliced (1 lb)
- 950 ml beef broth (4 cups)
- 480 ml water (2 cups)
- 255 g instant ramen noodles (3 packs of 85 g each, discard seasoning)
- 100 g sliced mushrooms (1 cup)
- 30 g baby spinach (1 cup)
- 2 green onions, chopped
- 2 garlic cloves, minced
- 15 ml soy sauce (1 tbsp)
- 15 ml sesame oil (1 tbsp)
- 5 g fresh ginger, grated (1 tsp)
- Salt and pepper, to taste
- 2 soft-boiled eggs (optional, for serving)
How to Make Beef Ramen Noodle Soup
- Sear the Beef: Heat oil in a large pot over medium-high. Add beef slices and cook for 3–4 minutes until browned. Remove and set aside.
- Sauté Aromatics: In the same pot, sauté garlic and ginger for about 1 minute until fragrant.
- Build the Broth: Pour in beef broth and water. Bring to a boil.
- Add Veggies: Toss in mushrooms and soy sauce. Lower heat and simmer for 5 minutes.
- Cook the Noodles: Stir in ramen noodles and cook 3–4 minutes or until tender.
- Finish the Soup: Return beef to the pot with baby spinach. Simmer 2 minutes until spinach wilts.
- Season & Serve: Stir in sesame oil, season with salt and pepper, and serve hot with green onions and soft-boiled eggs if using.
Tips for a Perfect Easy Noodle Soup
- Use Thinly Sliced Beef: It cooks quickly and stays tender.
- Fresh Ginger is a Must: It brings that classic ramen depth.
- Ramen Noodles Cook Fast: Don’t overdo it—watch them closely.
- Want a Kick? Add sriracha, chili flakes, or a drizzle of chili oil.
Why This Ramen is Always in My Rotation
This soup was a happy accident that turned into a staple. I had leftover steak, some instant noodles, and half a container of mushrooms. Tossed them together with broth, and boom—dinner magic. Now, it’s a top request in my house, especially when we want something warming without hours of effort.
It’s also fun to customize. Sometimes I’ll throw in bok choy, swap spinach for kale, or use ground beef instead of sliced. This one’s all about flexibility, which, let’s be real, is key when life gets hectic.
What to Serve with Beef Ramen Noodle Soup
While this soup is a meal on its own, you can pair it with:
- Steamed dumplings or gyoza
- A crisp cucumber salad with sesame dressing
- Edamame sprinkled with sea salt
- Spring rolls or veggie egg rolls
And if you’re feeling extra cozy? Pair it with fuzzy socks and your favorite show.
How to Store Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove. Add a splash of broth or water if it thickens.
- Noodle Tip: If planning ahead, store noodles separately to keep them from getting mushy.
FAQs About Beef Ramen Noodle Soup
Can I use another type of meat?
Yes! Try chicken, pork, or even tofu for a vegetarian version.
What if I don’t have fresh ginger?
Ground ginger works in a pinch—use about 1/4 tsp.
Can I make it spicier?
Absolutely. Add chili paste, sriracha, or extra red pepper flakes.
Do I have to use instant noodles?
Nope! Any Asian-style noodles work. Just adjust cook time.
When you’re craving cozy comfort without spending hours in the kitchen, beef ramen noodle soup is your answer. Quick, flexible, and full of bold flavors—it’s one of those recipes you’ll make on repeat.
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Beef Ramen Noodle Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Beef Ramen Noodle Soup is a cozy, flavor-packed Asian-inspired meal that comes together in just 30 minutes. Tender slices of beef, a rich aromatic broth, and springy noodles create the ultimate comfort food—perfect for busy weeknights or when you’re craving takeout vibes without leaving home.
Ingredients
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30 ml vegetable oil (2 Tbsp)
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450 g beef sirloin, thinly sliced (1 lb)
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950 ml beef broth (4 cups)
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480 ml water (2 cups)
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255 g instant ramen noodles (3 packs of 85 g each, discard seasoning)
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100 g sliced mushrooms (1 cup)
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30 g baby spinach (1 cup)
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2 green onions, chopped
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2 garlic cloves, minced
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15 ml soy sauce (1 Tbsp)
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15 ml sesame oil (1 Tbsp)
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5 g fresh ginger, grated (1 tsp)
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Salt and pepper, to taste
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2 soft-boiled eggs (optional, for serving)
Instructions
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Heat vegetable oil in a large pot over medium-high heat. Add beef slices and sear for 3–4 minutes until browned. Remove and set aside.
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In the same pot, sauté garlic and ginger for 1 minute until fragrant.
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Add beef broth and water. Bring to a boil.
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Add mushrooms and soy sauce. Reduce heat and simmer for 5 minutes.
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Stir in ramen noodles and cook 3–4 minutes until tender.
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Return the beef to the pot with the baby spinach. Simmer for 2 minutes until spinach wilts.
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Stir in sesame oil, adjust seasoning with salt and pepper, and serve hot topped with green onions and optional soft-boiled eggs.
Notes
Use very thinly sliced beef for quick cooking and tenderness.
Store cooked noodles separately if making ahead to prevent mushiness.
Fresh ginger adds depth—don’t skip if possible.
Customize by adding bok choy, kale, or chili oil for extra heat.
Reheat gently with extra broth or water to restore consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired