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Beef Ramen Noodle Soup

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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.

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.

Beef Ramen Noodle Soup

Restaurant-worthy beef ramen that's as satisfying to eat as it is to make!
5 from 5 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Julie Chiou
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  • 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

Toppings (optional):

  • 4 soft boiled eggs, halved
  • ¼ cup sliced green onions
  • 1 lime, cut in wedges

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.


  • 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!

Recipe Notes

The idea is the hot broth will cook the raw ramen noodles when you pour the broth into the bowl with the ramen noodles.
However, if you prefer to cook the ramen noodles in the broth on the stovetop, you may do so as well to get it cooked to your liking.


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

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.

Course: Soup
Cuisine: Asian
Keyword: beef recipe, ramen recipe, ramen soup, soup recipe
Recipe Rating


Saturday 27th of May 2023

This was so delicious & easy! I completely skipped the beef & added extra shiitake mushrooms. I accidentally put sesame oil in it (thought it was my mini fish sauce bottle) & it still turned out amazing! Used better than beef bouillon to make a broth, plus added corn & cilantro. I will be making this again for sure! Thank you for the recipe! ♥️♥️


Sunday 25th of September 2022

It sounds delicious... Can you tell me what the red vegetable mixed with the green onions in the picture is? Nothing in the directions or optional toppings seems correct.

Julie Chiou

Tuesday 27th of September 2022

hi, sorry - i used birds eye chili as garnish and for a little bit of spice. it's not required!


Sunday 11th of September 2022

Simple to make and tastes phenomenal. Thank you for making it easy for me to feed the family a delicious, authentic meal.


Monday 8th of August 2022

I'm in a culinary class and we can make any dish we want so I wanted to make this but I need the yield but there's no yield on here?

Julie Chiou

Tuesday 9th of August 2022

hi, in the recipe it says it serves 4.


Tuesday 14th of June 2022

This was AMAZING and easy to make.

I used Ribeye steak insteak of Sirloin and only seared it, as the broth cooks the steak further.