Growing up, ramen usually meant the little packets of noodles with powdered broth. Cheap, quick, and filling — but not exactly memorable. The first time I tried a real bowl of ramen at a restaurant, I was blown away by the depth of flavor, the richness of the broth, and the way all the toppings came together. The problem? That “real” bowl of ramen often came with a price tag that felt more like a splurge than a weeknight dinner.
That’s why I love this homemade beef ramen noodle soup. It gives you all the comfort and bold flavors of restaurant-style ramen but in a way that’s approachable, affordable, and surprisingly quick. I still get that same cozy, satisfied feeling — but now it comes from my own kitchen.
Ingredients That Build the Flavor
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Steak – Sirloin works beautifully, but any tender cut will do. Leftover steak slices are perfect here.
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Garlic and Ginger – Fresh is best. They form the foundation of the broth’s flavor.
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Shiitake Mushrooms – Their earthy depth makes the broth taste like it’s been simmering for hours.
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Beef Broth – Low sodium keeps the salt in check since soy sauce and fish sauce already bring a lot of flavor.
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Soy Sauce or Coconut Aminos – Adds that umami depth.
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Fish Sauce – Just a splash makes the broth richer and more savory. Hoisin can be swapped in if that’s what you have.
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Ramen Noodles – Nothing fancy needed here — even the classic instant noodles work wonders.
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Optional Garnishes – Soft-boiled eggs, green onions, a squeeze of lime, chili flakes, or sesame seeds. These toppings make the bowl your own.
How I Pull It Together Step by Step
Step 1: Cook the Steak
Season the steak generously with salt and pepper, then sear it in a little olive oil until it’s cooked to your liking. I usually go for medium-rare so it stays tender when sliced. Set it aside to rest before cutting.
Step 2: Build the Broth
In the same pot, sauté garlic and ginger until fragrant. Add the mushrooms, then pour in broth, soy sauce, and fish sauce. Simmer gently for about 10 minutes — the kitchen will start smelling incredible at this point.
Step 3: Make the Soft-Boiled Eggs
I always aim for jammy yolks, so I boil my eggs for just 5 minutes before shocking them in ice water. If you prefer firmer yolks, go closer to 8-10 minutes.
Step 4: Assemble the Bowls
Cook the ramen noodles separately (they only take a few minutes). Divide them into bowls, ladle in the hot broth, add slices of steak, tuck in the egg halves, and finish with toppings of your choice.
My Best Ramen Tips
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Slice the steak against the grain for tenderness.
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Don’t overcook the noodles — they’ll continue softening in the hot broth.
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Keep a bottle of chili paste or hot sauce on the table so each person can adjust the heat level.
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If you want extra richness, stir in a teaspoon of sesame oil before serving.
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Leftover broth can be frozen in jars — just cook fresh noodles when reheating.
Make Ahead and Storage
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Broth – Can be made a day or two ahead and kept in the fridge. The flavor deepens overnight.
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Noodles – Always cook fresh right before serving so they don’t turn mushy.
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Leftovers – Store broth and toppings separately in the fridge for up to 3 days. Reheat broth on the stove and add noodles last.
Variations to Try
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Swap ramen noodles for udon or rice noodles.
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Add bok choy, spinach, or napa cabbage for extra greens.
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Stir in chili paste or red pepper flakes if you like it spicy.
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Use miso paste for a deeper, earthy broth flavor.
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Skip the beef and make it with chicken or tofu instead.
FAQs
Can I use leftover steak for this?
Yes — it’s one of my favorite shortcuts. Just warm the slices in the hot broth for a minute before serving.
What’s the secret to a flavorful broth?
Fresh garlic, fresh ginger, and a splash of fish sauce. Those three ingredients transform the broth.
Do I have to use shiitake mushrooms?
No, but they add depth. You can swap in button mushrooms or skip them altogether if you’re not a fan.
Can I make this vegetarian?
Absolutely. Use vegetable broth, leave out the fish sauce, and add tofu or extra veggies in place of beef.
How do I get the eggs just right?
Five minutes in boiling water gives you that jammy yolk. Immediately transfer them to ice water to stop the cooking.
Beef Ramen Noodle Soup
Cozy, flavorful, and ready in just 25 minutes, this Beef Ramen Noodle Soup is a hearty meal you can whip up at home any night of the week.
Ingredients
- 1 pound boneless sirloin steak, thinly sliced (¼ inch thick)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 5 ounces shiitake mushrooms, thinly sliced
- 4 tablespoons coconut aminos or low-sodium soy sauce
- 1 tablespoon fish sauce
- 4 cups beef broth
- ramen noodles (fresh or dried, see notes)
Optional toppings:
- 4 soft-boiled eggs, halved
- ¼ cup sliced green onions
- 1 lime, cut into wedges
Instructions
- Season the steak with salt and pepper. Heat one tablespoon of olive oil in a large pot over medium heat and quickly sear the steak slices for about 1–2 minutes per side. Transfer to a plate and set aside.
- Add the remaining olive oil to the pot, then sauté the garlic and ginger until fragrant, about 2–3 minutes. Stir in the mushrooms, soy sauce (or coconut aminos), fish sauce, and beef broth. Let the broth simmer gently for 10 minutes over medium-low heat.
- While the broth simmers, cook the eggs in boiling water—about 4–5 minutes for soft-boiled or 10 minutes for hard-boiled. Transfer to ice water to stop cooking, then peel and halve.
- To assemble, divide the ramen noodles evenly among four bowls. Pour the hot broth over the noodles, allowing the heat to cook them through. Add the sliced steak back into each bowl, then finish with half an egg, a sprinkle of green onions, and a lime wedge. Serve immediately.
Notes
- The hot broth will cook the ramen noodles right in the bowl. Fresh noodles work beautifully, but dried noodles are also fine—just adjust the liquid slightly depending on thickness. For standard thin ramen noodles, 5 cups of broth will be plenty.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 564Total Fat 33gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 18gCholesterol 291mgSodium 2338mgCarbohydrates 23gFiber 2gSugar 5gProtein 44g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This beef ramen noodle soup proves you don’t need to spend big at a ramen shop to enjoy a cozy, flavor-packed bowl. It’s hearty, customizable, and quick enough for weeknights. For me, the real joy comes in building each bowl at the table — noodles first, then broth, steak, eggs, and toppings. Everyone gets to make it their own, and every time it feels like a little celebration in a bowl.
