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Why pay for an overpriced bowl of ramen from your local joint when you can make the BEST Beef Ramen Noodle Soup at home?! This bowl of comfort is flavor packed, easy to make, and always hits the spot.

A bowl of ramen noodle soup is topped with beef, soft boiled eggs, and chopsticks.
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I want to say that the best way to describe this soup is “flavorful,” but I feel like I’m really under-selling it. I mean, with ingredients like fish sauce, fresh ginger, coconut aminos and so much more, this soup is like a celebration of all your favorite ramen flavors in one bowl. And when you toss some steak into the mix?! Swoon.

When it comes to ramen, I can be a bit of a snob. While I’ve never met a bowl I couldn’t finish, my standards for truly good ramen are pretty high! After all, I feel like I’m part of the generation that grew up eating ramen and now finds themselves at restaurants paying $15 for a bowl of it. Well, not anymore!

This easy to make beef ramen is seriously better than most of the overpriced restaurant bowls I’ve had lately! It’s rich with savory flavors and has all the right components of good ramen – perfectly cooked steak, tender ramen noodles, and just the right amount of veggies. Throw a soft boiled egg on top, and you’ve got yourself a masterpiece!

A bowl is filled almost to the top with a large serving of beef ramen noodle soup.

What You’ll Need

Every one of these ingredients is bold, delicious, and necessary for the BEST beef ramen:

  • Olive oil – Avocado oil can also be used if preferred.
  • Garlic – Fresh is preferred, but pre-minced will do.
  • Ginger – This is an ingredient that lends SO much more flavor when it’s fresh!
  • Shiitake mushrooms – Thinly slice these mushrooms for the best consistency.
  • Sirloin steak – If you have any leftover steak, this is a delicious way to use it.
  • Ramen noodles – Any brand will do! They can be Maruchan – no need to get fancy.
  • Beef broth – Low sodium works great if you don’t want your soup to be too salty.
  • Soy sauce – Keeping with the less-salty agenda, use low sodium soy sauce or coconut aminos.
  • Fish sauce – Hoisin works as well.
  • Salt and pepper

Optional Garnishes

Here are just a few optional (but highly recommended) toppings:

  • Soft boiled eggs
  • Green onions
  • Lime
A bowl of beef ramen is garnished with freshly cut green onions and red peppers.

How to Make Beef Ramen Noodle Soup

Prepare the steak. Season the steak with salt and pepper before searing it in a little bit of olive oil over medium heat. Set aside.

Cook more ingredients. In the same pot, toss in the garlic and ginger and cook for about 3 minutes. Add the sliced mushrooms, coconut aminos, fish sauce, and broth. Bring to a simmer and cook for about 10 minutes.

Make the soft boiled eggs. Boil the eggs for about 4-5 minutes in water for soft boiled eggs. For hard boiled eggs, extend that time to 10 minutes. Then, place the eggs in a bowl filled with ice cold water.

Assemble the ramen! Divide the ramen noodles into 4 bowls. Add 1 cup of broth to each bowl, then top with steak. Peel, halve, and place the eggs accordingly. Sprinkle with your choice of toppings, and enjoy!

Noodles are being lifted from the bowl of ramen noodle soup.

Variations to Try

  • Add some spice by sprinkling in red pepper flakes or even stirring chili paste into the broth.
  • This recipe can also be made with rice or udon noodles.
  • Add and take out ingredients as you see fit. For example, if you don’t like mushrooms, take them out and replace them with something like bok choy. Get creative!
A bowl filled with ramen noodle soup is garnished with black and white sesame seeds.
4.57 from 71 votes

Beef Ramen Noodle Soup

Restaurant-worthy beef ramen that's as satisfying to eat as it is to make!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • 1 tablespoon olive oil, divided
  • 1 pound (454 g) boneless sirloin steak, cut into ¼-inch thick slices
  • 2 garlic cloves, minced
  • 1 tablespoon (7 g) minced fresh ginger
  • 5 ounces (142 g) thinly sliced shiitake mushrooms
  • 4 tablespoons coconut aminos or low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 4 cups (946 ml) beef broth
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • (454 g) Dried or fresh ramen noodles, see notes below

Toppings (optional):

  • 4 soft boiled eggs, halved
  • ¼ cup (25 g) sliced green onions
  • 1 lime, cut in wedges
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  • Season the steak generously with salt and pepper. Set aside.
  • 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.
  • In that same pot, add the rest of the olive oil and saute and garlic and ginger for 3 minutes, until fragrant.
  • 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.
  • 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.
  • 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!


The idea is the hot broth will cook the raw ramen noodles when you pour the broth into the bowl with the ramen noodles.
At the Asian grocery store, I bought 1 pound of fresh ramen noodles, divided evenly amongst 4 bowls, poured hot liquid on top.
Alternatively, you can use dried ramen noodles and do the same thing. It’ll be like cooking ‘cup of noodles’ where you pour hot liquid on top of dried ramen noodles and let the hot liquid ‘cook’ the noodles.
Keep in mind, thickness of ramen noodles will determine how much liquid you need. If you use the standard ramen noodles (like the thin squiggly kind), 5 cups of liquid should be more than enough.


Serving: 1serving, Calories: 798kcal, Carbohydrates: 81g, Protein: 46g, Fat: 31g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 233mg, Sodium: 4317mg, Potassium: 953mg, Fiber: 4g, Sugar: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


  1. the ratio is awful. 1lb of dry noodles for roughly 5 cups of liquid is obviously inadequate to even cook half the noodles. I cut this in half, and the resulting broth looked more like stir fry sauce with the noodles still fairly tough. Cut the noodle amount by 2/3, add another cup of broth and appropriate ratio of other ingredients and it might turn out right. Holy cow.

    1. hi, i apologize this didn’t work out for you. the idea is to divide the dried ramen noodles (like the instant ramen noodles you get in the packets) into 4 bowls and pour hot liquid on top and it’ll cook the noodles. of course, this also depends on how thick your ramen noodles were. if they were thick, then i can see why 5 cups of liquid wouldn’t cook them all the way through and soak up all the liquid. but again, the idea is kind of like instant noodle cups – make the broth, pour on top of noodles.