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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.
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!
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
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!
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!
Beef Ramen Noodle Soup
Ingredients
- 1 pound (454 g) boneless sirloin steak, cut into ¼-inch thick slices
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 tablespoon 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
- 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
Instructions
- Season the steak generously with salt and pepper. Set aside.1 pound (454 g) boneless sirloin steak, ½ teaspoon kosher salt, ½ teaspoon black pepper
- 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.2 tablespoons olive oil
- In that same pot, add the rest of the olive oil and saute and garlic and ginger for 3 minutes, until fragrant.2 garlic cloves, 1 tablespoon minced fresh ginger
- 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.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
- 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.4 soft boiled eggs
- 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!Dried or fresh ramen noodles, ¼ cup (25 g) sliced green onions, 1 lime
This was my first time making ramen and this recipe was insane!!! Thank you for sharing. Absolutely a fan fave in our house.
I have gotten asked for this recipe so many times. It’s the absolute best, I wouldn’t change a thing. AND it’s beyond easy
This was my first attempt at making ramen. I had seen a couple of recipes and landed on this one. I loved it. We all loved it. I used beef broth and added a little more to have more broth and added a little bit of beef bouillon too just for extra taste. The meat adds a nice full texture and paired well with shiitake mushrooms. I also added a teaspoon of sesame oil bc I had seen it on another recipe and I happened to have it on hand. Topped it with sesame seeds too! It was a hit!
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! ♥️♥️
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.
hi, sorry – i used birds eye chili as garnish and for a little bit of spice. it’s not required!
Simple to make and tastes phenomenal. Thank you for making it easy for me to feed the family a delicious, authentic meal.
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?
hi, in the recipe it says it serves 4.
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.
So the noodles get divided equally into each bowl uncooked? Is that an error or does adding the hot broth to the bowls cook the noodles?
sorry for the confusion. yes, that’s the idea (uncooked noodles with hot broth poured into bowl to cook it), however you can also just put the noodles in the pot on the stovetop as well. i’ve made a note in the recipe to help clarify.
I tried this dish tonight and it’s so good! Thank you for your help, Julie!