Enjoy this scrumptious spicy beef ramen noodle soup right at home. This ramen soup is made with a spicy flavorful broth, fresh veggies, and soft boiled eggs. Prepared in 30 minutes or less. It is very light and especially easy to make.
Savory Thoughts: Only those who dare to fail greatly can ever achieve greatly. ― Robert F. Kennedy
The key to any delicious soup, like this one, and my soup joumou, Panera Bread broccoli cheddar soup, butternut squash soup, and my classic tomato soup, is all in the broth and the ingredients that are used. The key to good comforting soup is the homemade stock and all the love that goes into it.
As you know, I don’t always have time to prepare 3-course meals– and I love my quick dishes. Though I often use store-bought stocks, I still find ways to enhance the flavor just a little more. Just to give it that extra oomph to amplify the flavors.
This 30-minute ramen noodle soup is for those days and nights when you need a comfy, quick healthy dinner, but without all the fuss in the kitchen. The soup was made using the ingredients I already had in my pantry and refrigerator. It’s somewhat spicy because of the sriracha sauce, filled with veggies but not overwhelming, beef strips, eggs for extra protein, and of course, ramen noodles.
Prior to making this soup months ago, I was never a fan of runny eggs or soft cooked eggs. My husband dared me one day to try it, and…..guess what? It wasn’t bad. Definitely not what I imagined it to be. One thing for sure, I could taste the “egg” when they are cooked in this manner.
I’ve always enjoyed comforting food; especially during the cold season. This year, I find myself to be even more indulge in soupy foods.
Why this ramen noodle soup recipe works and how do you make ramen soup from scratch?
Everything is cooked in one pan for the most part. It is ready in 30 minutes. It is filling, and it satisfies all taste buds. This recipe works well for those who are on a strict budget and it is also customizable.
Here’s how to make it: First, gather the ingredients.
Cook the carrots, ginger, garlic, and green onions in a pan for about 5 minutes.
Add the remaining ingredients and bring to boil.
Meanwhile, this is the perfect time to cook the eggs.
Then cook the beef in a separate skillet in accordance
What can I add to ramen noodle soup?
There’s so much you can add to ramen soup. Hence the reason why I like this recipe, or ramen noodle soups, period. You can make it your own. You can add eggs, vegetables, eat it with more bread if you love carbs, add peas, you can have it with additional soy sauce, greens, and meat of your choice. The possibilities are endless. The key to having a great ramen soup is to find ways to customize it to your liking.
If you loved this ramen soup recipe, then you’ll love my vegetable lo Mein.
Latest Video: Vegetable Lo Mein
SAVE THIS SPICY BEEF RAMEN NOODLE SOUP RECIPE TO YOUR PINTEREST BOARDS!
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Beef Noodle Soup
- 2 pks ramen noodles
- 2 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 carrots peeled and cut
- 2 garlic cloves chopped
- 1 teaspoon fresh ginger chopped
- 1 ½ cup vegetable stock
- 4 cups water
- 1 tablespoon Sriracha sauce plus more, if needed
- 2 large eggs softly boiled
- ¼ cup green onions chopped
- 2 tablespoon fresh parsley chopped
- beef strips (steak – stir fry) about 10 strips cooked to perfection
- sesame seeds optional
- baby spinach
- In a medium pan on medium heat, add the oil, onions, carrots, ginger, and garlic. Fry for about 5 minutes.
- Add stock and water. Let boil until carrots are cooked through. Add the remaining ingredients including noodles. cook for 10 minutes.
- Cook the steak to your desired texture.
- Add the ramen soup to a bowl, topped with eggs, spinach, and beef. Serve warm.