Beef Ramen Soup

Whip up a delicious Beef Ramen Soup in just 25 minutes. This easy recipe features tender sirloin steak, shiitake mushrooms, and a rich broth for a flavorful family meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

1 tablespoon olive oil divided
450 g sirloin steak cut into 0.5 cm slices
2 cloves garlic minced
1 tablespoon fresh ginger minced
140 g shiitake mushrooms finely sliced
4 tablespoons coconut aminos or low-sodium soy sauce
1 tablespoon fish sauce
950 ml beef broth
1 teaspoon kosher salt
1 teaspoon black pepper
450 g dried or fresh ramen noodles

Equipment

Large Pot
Cutting Board
Knife
Spoon
Ladle

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.

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 5gCholesterol: 155mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 8IUVitamin C: 10mgCalcium: 6mgIron: 15mg

Notes

Feel free to customize the recipe with your favorite ingredients. Leftovers can be stored in the refrigerator for up to 3 days.