Description
A comforting and flavorful soup made with tender beef, fresh vegetables, and ramen noodles in a rich broth.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound beef sirloin, thinly sliced
- 4 cups beef broth
- 2 cups water
- 3 packages (3 ounces each) instant ramen noodles (discard seasoning packets)
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Soft-boiled eggs (optional, for serving)
Instructions
- In a large pot, heat the vegetable oil over medium-high heat. Add the thinly sliced beef and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same pot, add the minced garlic and grated ginger and sauté for about 1 minute until fragrant.
- Pour in the beef broth and water, bringing it to a boil.
- Once boiling, add the sliced mushrooms and soy sauce. Lower the heat and let it simmer for 5 minutes.
- Stir in the instant ramen noodles and cook according to package instructions, about 3-4 minutes.
- Add the beef back into the pot alongside the baby spinach. Cook for an additional 2 minutes until the spinach is wilted.
- Drizzle sesame oil and season with salt and pepper. Stir well.
- Ladle soup into bowls, garnish with green onions, and add a soft-boiled egg if desired. Enjoy hot!
Notes
For a spicy kick, consider adding chili paste or Sriracha during cooking. Use fresh vegetables for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg
Keywords: beef ramen, noodle soup, ramen, comfort food, quick meals