Easy Homemade Beef Ramen Noodle Soup
About this recipe
This Easy Homemade Beef Ramen Noodle Soup is a cozy, flavorful dish that rivals your favorite restaurant bowls, all made right at home. It's perfect for chilly nights and is surprisingly hands-off, allowing you to enjoy a steaming bowl of ramen without too much fuss.
The recipe features tender beef simmered with aromatic spices and sauces, creating a rich broth that brings everything together. Plus, you can prepare the broth ahead of time and assemble your ramen just before serving.
Ingredient notes
- 700g of beef is used for a hearty flavor.
- You can use any type of ramen noodles you prefer, as long as they are packaged noodles.
Tips from Soups of the world’s video
- Skimming the scum off the boiling water is crucial for a clear broth.
- Sautéing the aromatics for 3 minutes enhances their flavors before adding the beef and sauces.
- Using a pressure cooker significantly reduces cooking time for the broth, making it more convenient.
Good to know
- How long does it take to make this ramen soup?
- The total time to make this beef ramen noodle soup is 1 hour and 10 minutes.
- Can I prepare the broth ahead of time?
- Yes, you can simmer the beef and broth ahead of time and assemble the ramen right before dinner.
No life story here — the video and the recipe are the whole point. All credit to Soups of the world: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Bring 8 cups of water to a boil.
- 2
Add 700g of beef to the boiling water and skim off the scum that forms on the surface.
- 3
Once the scum stops forming, remove the meat from the broth.
- 4
Prepare the aromatics: slice 1 piece of ginger, 1 onion, and the white parts of 3 spring onions, and mince 5 cloves of garlic.
- 5
Heat a pressure cooker and add sesame oil.
- 6
Add the sliced onion, ginger, spring onions, and garlic to the pressure cooker and sauté for 3 minutes.
- 7
Stir in 1 tablespoon of brown sugar.
- 8
Add the beef back into the pressure cooker.
- 9
Pour in 1 tablespoon of dark soy sauce, 3 tablespoons of light soy sauce, 1 tablespoon of black bean sauce, 1/2 cup of Chinese wine, and 1 tablespoon of oyster sauce.
- 10
Add the skimmed beef broth to the mixture.
- 11
Add 3 star anise, 1 cinnamon stick, 5 cardamom pods, a mix of peppers, 2 dried orange peels, and 1 tablespoon of fennel seeds.
- 12
Bring the mixture to a boil, then close the lid and cook for 50 minutes.
- 13
While the broth is cooking, heat water for the ramen noodles.
- 14
Cook the ramen noodles for 3 minutes, then strain them.
- 15
Add 1 piece of pak choi to the broth and season with salt to taste, cooking for an additional 3 minutes.
- 16
Serve the ramen topped with ginger, spring onions, and chili sauce.
Heads up — we had to guess a little:
- Salt and chili sauce quantities were inferred from context.
Credit where it’s due: this recipe was transcribed from Soups of the world’s original video on YouTube. Follow them there — it’s their dish.
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