HomeRecipesA Delicious Beef Broth Ramen Recipe

A Delicious Beef Broth Ramen Recipe

Ramen is a popular Japanese noodle soup that’s easy to make at home. This beef broth ramen recipe adds seared sirloin steak and a variety of savory seasonings to plain instant ramen noodles for a satisfying bowl of comfort food.

It’s delicious served fresh, but it also makes for some excellent leftovers!


If you love spicy ramen noodles, you will love this easy beef broth ramen recipe. It’s made with Asian egg noodles and thinly sliced beef flank steak, and it’s as satisfying to eat as it is to make! This recipe is sure to become a family favorite.

You can use a variety of ingredients to add flavor to this soup. A few pantry staples work well in this dish, including carrots, bok choy and herbs and vegetable stock. However, you’ll want to use a good chicken stock for the best results, and if you can’t find any at your local grocery store, I would recommend making homemade chicken stock to get that extra depth of flavor.

I also like to use a little extra garlic and ginger, which helps to add additional savory flavors to the broth. In addition, I use a few of the flavor packets that come with ramen noodles in this recipe, but you don’t need to do so if you don’t want to.

To start, heat a skillet over medium-high heat. Once it’s hot, add olive oil and sear the beef on both sides until cooked through. You can also add a little chili oil or chili powder for extra spice.

Once the beef is cooked, remove it from the pan and set aside. Then, add the scallions and mushrooms to the same pot and saute for a few minutes until they are softened and caramelized.

Now, it’s time to make the soup. You can either use a stock or broth, but it is important to choose the right one for this dish. A stock will give the soup more of a mouthfeel, while a broth will have more of a meaty flavor.

After you have the stock or broth in the pot, you can add all the other ingredients to it. I like to add scallions and mushrooms first to the stock or broth, so that they are cooked with the other veggies before adding the noodles.

Next, you can add the noodles and a small amount of noodle water. Bring the liquid to a boil, then reduce the heat and simmer until the noodles are tender.


This simple beef broth ramen recipe is perfect for a quick weeknight meal. All you need are a few key ingredients and a little bit of time.

First of all, you’ll want to season the steak with salt and pepper. Then, heat up a large pot over medium-high heat and add some olive oil. Once the oil is hot, sear the steak on both sides until it’s a nice and brown color.

Once the meat is seared, you’ll want to remove it from the pan and set it aside until you’re ready to make the rest of the ramen. Next, you’ll want to saute some scallions and mushrooms in the same pan that you used for the steak. Once those are browned, you’ll want to add some soy sauce and broth to the pan.

You’ll want to let that simmer for about 10 minutes, then you’ll want to add the ramen noodles and stir them around until they’re soft. Once they’re cooked, you’ll want to serve them in two bowls with the beef broth, and garnish them with green onions, cilantro, a hard boiled egg, and any other toppings that you’d like to use.

Depending on how you prefer your ramen, you can also add some spices to the broth for extra flavor. This can be done by using garlic chili oil or adding a few tablespoons of your preferred spice powder.

Another option for this beef broth ramen is to use low sodium soy sauce or coconut aminos instead of regular soy sauce. This is a good option if you’re looking to cut down on the amount of salt in your recipe.

Aside from the broth, you’ll need some ramen noodles and some sliced steak. You can also garnish the dish with a few additional vegetables, such as snap peas, spring onion or green onion, spinach, bean sprouts, bamboo shoots, or chard.

A final tip is to add some fresh radish and chili to the beef broth before you serve it. This will give it an extra kick and will make your ramen taste even better!


When it comes to ramen, there are a lot of things to consider. From the type of broth to the noodles and toppings, there’s an endless array of options. The Japanese specialty is extremely regional, and every prefecture — or even a specific city within a prefecture — has their own take on the dish.

For instance, Fukuoka prefecture on the southwestern island of Kyushu is famous for its tonkotsu ramen, which is thick and creamy, made with simmered pork bones. It’s one of the richest ramens and is often fortified with pork fat.

However, if you’re not a fan of thick, viscous soups, don’t be discouraged: There are many thinner styles, too. Shoyu, for example, is a light, clear-brown ramen made with soy sauce. It’s typically served in a bowl with noodles, sliced steak and garnishes like cilantro and green onions.

Another common type of ramen, known as udon, is made with wheat noodles. It’s usually served with a soy-based sauce called tare, which is typically mixed with a broth base.

This soup is traditionally made with pork or chicken bones, but you can also use beef or vegetable stock. Just make sure to remove the coagulated blood and guts from the meat before cooking.

Once the meat is shredded and simmered, you’ll have a savory broth that’s rich in collagen. Collagen is a protein that helps connect joints, tendons and other tissues in the body.

You can easily add vegetables, herbs and stock to your broth for a deeper flavor. Carrots are a classic ingredient in ramen broths, but you can add anything that suits your taste.

Lastly, you can choose to serve your beef broth with noodles and other toppings, but I recommend keeping it simple. Adding green onions, bean sprouts and sesame seeds can add a lot of extra flavor without making the dish too heavy.

This beef broth ramen recipe is easy to make and can be enjoyed for breakfast, lunch or dinner. It is perfect for those who want to stay home and enjoy a meal that is filling and nourishing.


The serving of beef broth ramen recipe is a delicious, filling meal that’s as satisfying to eat as it is to make. This noodle soup features a savory, meaty broth topped with tender sirloin steak and fresh vegetables. It’s perfect for a weekday dinner or brunch, and can be served hot or cold.

A ramen bowl is typically topped with a variety of ingredients, including thinly sliced beef, bok choy, carrots, green onions and noodles. Some ramens also include toppings such as roasted pork, bamboo shoots, seaweed, bean sprouts and scallion.

Depending on the region and ramen shop, a bowl of ramen may be classified by its flavor profile: shoyu (soy sauce), shio (salt) or tonkotsu (pork bone). Tonkotsu, which originated in Fukuoka prefecture in Japan, is a thick, rich ramen that combines simmered pork bones with pork fat.

In this recipe, the meat is seasoned with salt and pepper before being stir-fried in a pan. Then the broth is flavored with soy sauce, miso and a touch of chili paste.

If you’re not a fan of soy sauce, you can substitute chicken stock or vegetable broth instead. The broth will still have the same flavor, but it will have a different texture and mouthfeel than the shoyu version.

This dish is easy to make and can be customized to your tastes by adding or removing the veggies, or swapping out the noodles for rice. You can also add a little garlic chili oil or chili powder to the broth for extra spice.

A bowl of ramen is a great way to use up leftovers, especially when you have a good stock of the soup. You can keep it in the fridge for up to a week as long as you bring it to a boil every day and then quickly cool it down.

You can serve this dish with a variety of toppings such as nori, ajitama (flavored egg), kamaboko (steamed fish cake) or chopped spring onion. You can also add a teaspoon of sesame seeds to the broth to give it an extra layer of flavor.

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