Chinese Ramen Soup

Bold Beef Veggie Ramen Soup
By Chef Ed

When it comes to a soul-warming bowl that blends rich umami depth with colorful garden freshness, Chef Ed’s Beef Veggie Ramen Soup delivers on every level. This dish brings together tender marinated beef, fresh vegetables, and slurp-worthy ramen noodles in a savory broth that feels like a warm hug in a bowl. Whether you’re fighting off a cold or just craving something satisfying and nutritious, this beefy noodle bowl brings flavor and comfort in every bite.

Ingredients

For the Broth:

1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup soy sauce
2 tablespoons mirin or rice vinegar
1 tablespoon miso paste (optional but recommended)
6 cups beef broth (low-sodium preferred)
1 tablespoon chili paste or sriracha (adjust to heat preference)
1 teaspoon brown sugar

For the Beef:

1 lb flank steak or sirloin, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon cornstarch
Pinch of black pepper

For the Soup:

2 packs ramen noodles (discard seasoning packets)
1 cup shredded carrots
1 cup baby spinach or bok choy
1 red bell pepper, thinly sliced
4–5 green onions, chopped
2 soft-boiled eggs (optional)
Toasted sesame seeds, for garnish
Fresh cilantro or Thai basil (optional)

Instructions

1. Marinate the Beef
In a bowl, combine soy sauce, sesame oil, cornstarch, and pepper. Add the beef slices and toss to coat. Let it marinate while you prepare the broth—at least 10–15 minutes.

2. Build the Broth
In a large pot, heat sesame oil over medium heat. Add garlic and ginger and sauté until fragrant, about 1–2 minutes. Stir in soy sauce, mirin, miso paste, and chili paste. Cook for another minute before pouring in beef broth. Add brown sugar, stir well, and bring to a gentle boil. Reduce heat and simmer for 10–15 minutes to deepen the flavor.

3. Sear the Beef
Heat a skillet or wok on high. Add a touch of sesame oil and sear the beef in batches until just cooked through, about 1–2 minutes per side. Don’t overcrowd the pan—let the meat brown. Set aside.

4. Cook the Noodles and Veggies
Bring a separate pot of water to a boil and cook ramen noodles according to package directions (usually 3–4 minutes). Drain and rinse lightly. In the last few minutes of the broth simmering, add bell pepper and carrots. Add spinach or bok choy just before serving so they stay bright and tender.

5. Assemble the Bowls
Divide cooked noodles into bowls. Ladle hot broth and vegetables over the noodles. Top with slices of seared beef, soft-boiled egg halves, green onions, sesame seeds, and fresh herbs if using.

Health Benefits

This ramen balances lean protein, fresh vegetables, and flavorful broth. Beef provides iron, zinc, and B-vitamins essential for energy and immune support. Ginger and garlic offer anti-inflammatory and digestive benefits. Swapping traditional instant ramen for fresh ingredients reduces sodium and saturated fat while boosting nutrient density.

Tips from Chef Ed

Spice It Up: Add sliced chili peppers or a spoonful of chili oil if you love heat.
Make it Vegan-Friendly: Replace beef with tofu and use vegetable broth and miso.
Egg Tip: For perfect soft-boiled eggs, simmer for 6–7 minutes, then chill in ice water before peeling.

Why It Works
Chef Ed’s Beef Veggie Ramen Soup hits the sweet spot between comfort and sophistication. It’s rich without being heavy, spicy without overpowering, and packed with wholesome, crave-worthy ingredients. Whether you’re cooking for one or impressing guests, this ramen bowl is your go-to.

References