Soupe de Ramen au Bœuf – A Delicious Bœuf Soup Recipe
Ever had one of those afternoons where you just crave something fresh, flavorful, and a bit mysterious? I still remember the first time I cooked this “Soupe de Ramen au Bœuf” – my whole family gathered around the table, eyes gleaming, and we ended up with the tastiest soup that basically simmered itself into perfection. The recipe comes from a delightful cook called Julie Chiou and takes just 25 minutes from start to delicious dessert. If you love quick, rewarding recipes that are as fun to cook as they are to taste, this is your next weekend’s must‑try.
Where This Bœuf Soup Recipe Comes From
This recipe, “Soupe de Ramen au Bœuf”, feels like it walked out of a cooking grimo book. To me, it’s a clear example of how a recipe can be traditional in its structure yet wonderfully modern in its ease. Many recipes that involve “ramen” (which sounds like a creamy, shiny ingredient) and “bœuf” (like a base soup ingredient) can turn overly complex. But Julie Chiou made it as simple as baking cake! It gathers the best from the rustic cookery tradition – using ingredients you might already have – and turns them into a crisp soup tasting. Historically, ramen soups were cooked on special events, but now you can cook this beauty any quiet afternoon.
Why You’re Gonna Adore Making This Recipe
Here’s why: the whole recipe takes less than half an hour. The ingredients are few, and the cooking is basically a sequence of clear steps that don’t rush. Plus, the dish tastes like that lovely soup you can gift at weddings, or simply treat your own family. The flavor and aromas pop right when you cook, and the dish uses ingredients that give you that go‑ahead “I did it myself!” feeling. Also, it’s a wonderful way to upgrade your cooking skills into something more delicious and satisfying.
Perfect Moments for This Bœuf Soup Recipe
You can cook this ramen soup recipe on so many events – it’s so satisfying it fits almost every occasion.
- Weekend family gatherings: cook the dish while your kids listen to the outcomes of cooking it so tasty.
- Send in gift boxes: people love receiving tasty soups as gifts for birthdays or cake days.
- Any dinner where you need a quick tasty dish – cook it before dinner and surprise your guests with delicious aromas.
- Just for you: cook it alone and savor the flavors that this soup recipe offers.
Ingredients You’ll Need
All ingredients are listed per recipe dish (4 portions). Some are required, a few are optional garnishments.
- 1 cuillère à soupe dhuile dolive, divisée
- 450 g of steak of bœuf désossé type sirloin, coupé in tranches of 0.5 cm
- 2 gousses dail, hachées
- 1 cuillère à soupe 7 g of gingembre frais, haché
- 140 g of champignons shiitake, tranchés finely
- 4 cuillères à soupe of sauce coco aminos or sauce soja with low sodium content
- 1 cuillère à soupe of sauce of poisson
- 950 ml of bouillon of bœuf
- cuillère à café of sel kasher
- cuillère à café of poivre noir
- 450 g of nouilles ramen sèches or fraîches
- Garnish (optional): 4 œufs mollets, coupéd in two, 25 g doignons verts, tranchés, 1 lime, coupéd in quarter
Substitution Ideas
Ingredients in recipes like this Beef Ramen Soup have some wiggle room – you can swap components safely for similar flavors.
- Bœuf steak: some cooks found that using “sirloin” steak of another creamy source that has the same 0.5‑cm tranches works as well.
- Champignons shiitake: if you can’t find that particular flavour, use any finely‑tranched champignons that produce clean aromas.
- Sauce coco aminos / soja: both sauces are similar; use whichever of them you can get that is low‑sodium content.
- Nouilles ramen sèches or fraîches: use whichever type you have; they each require minor quantity adjustments regarding bouillon volume.
- Garnish: œufs mollets can be replaced by œufs durs (they cook longer); limes can be sourced from citrus ingredients as long as you quarter them.
Step‑by‑Step Cooking Your Beef Ramen Soup
Step 1: Seasoning the Bœuf Steak
Start by seasoning the steak generously with the sel kasher and the poivre noir. This step gives the steak the flavors and aromas it will need later
Beef Ramen Soup
Ingredients
Equipment
Method
- Season the steak generously with kosher salt and black pepper.
- Heat olive oil in a pot over medium-high heat.
- Add the seasoned steak and sear until browned on both sides.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the finely sliced shiitake mushrooms and sauté for a few minutes.
- Pour in the coconut aminos (or soy sauce) and fish sauce, stirring to combine.
- Add the beef broth and bring the mixture to a boil.
- Reduce heat to a simmer and let cook for about 10 minutes to meld flavors.
- While the soup simmers, cook the ramen noodles according to package instructions.
- Drain the noodles and add them to the soup, stirring to combine.
- Serve hot, garnished with soft-boiled eggs, green onions, and lime quarters.