Beef and broccoli ramen noodle soup turns a ho-hum package of noodles into a cozy, Asian inspired soup. Lean ground beef gets browned with onions, garlic, and ginger before simmering in a rich broth. The perfect way to up your ramen game!
I’m so glad ramen is trendy right now.
Those prepackaged noodles aren’t just for college kids on a budget.
They are so full of glorious possibilities like this beef and broccoli ramen noodle soup.
It’s a hearty soup that combines the classic takeout combination of beef and broccoli, simple ramen noodles and brothy goodness.
The result is a cozy, cold weather version of the takeout dish that’s ready in just about half an hour!
Ingredients
To make this you’ll need:
- Sesame oil– Divided. Some to sear the beef in and some to drizzle into the soup at the end.
- Ground beef– Make sure you are using lean ground beef. I recommend 90/10 or leaner.
- Onion– Yellow onion, peeled and diced
- Garlic– Minced
- Ginger paste– Find this in the produce aisle in the grocery store near the fresh herbs.
- Salt and pepper– To taste
- Beef broth– You can use regular or low sodium if you are concerned about the soup being too salty
- Soy sauce– Low sodium
- Seasoned rice vinegar– You can find this in the Asian foods aisle in the grocery store.
- Sriracha– Just a little! Of course you can adjust the amount to suit your tastes.
- Ramen noodles– Discard the seasoning packets
- Broccoli– Fresh broccoli florets
How to Make
This beef and broccoli ramen noodle soup is so easy to make!
To do it, heat a tablespoon of sesame oil in a large Dutch oven set over medium high heat.
When the oil is hot, add the beef, onion, garlic, ginger, salt, and pepper to the pot.
Stir fry the beef until the beef’s crumbled and cooked through.
Strain off all of the excess grease.
Stir the broth, soy sauce, and rice vinegar into the meat mixture.
Bring the soup to a boil and immediately turn the heat down so it is just a gentle simmer.
Let it simmer for 5 minutes.
Then stir the ramen noodles and broccoli into the pot.
Let it simmer for 3-5 more minutes or just until the noodles are soft and the broccoli is tender.
Remove the pot from heat and stir in the sesame oil.
Serve warm and enjoy!
Garnish Ideas
This soup is delicious as is or you could kick it up more by garnishing it with:
- sliced green onions
- chopped fresh cilantro
- slices of lime
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat it in the microwave until warmed through, adding more broth if needed.
Tips and Tricks
- Because a lot of the ingredients have a decent amount of salt, you may want to stick to low sodium products where you can.
- Add more sriracha for extra spice or omit it totally you can’t tolerate any spice.
- Lean beef is key. You don’t want it to cook down too much or get too greasy.
Other Ramen Noodle Recipes
Beef and broccoli ramen noodle soup turns packets of microwavable ramen into a cozy, more affordable version of takeout.
Make it and enjoy!
Looking for other ramen noodle recipes?
Try these:
If you’ve tried this BEEF AND BROCCOLI RAMEN NOODLE SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Beef And Broccoli Ramen Noodle Soup
Ingredients
- 1 tbsp sesame oil
- 1 lb lean ground beef
- 1 yellow onion peeled & diced
- 3 tsp minced garlic
- 1 tbsp ginger paste
- salt & pepper to taste
- 6 cups beef broth
- 1/4 cup low sodium soy sauce
- 2 1/2 tbsp seasoned rice vinegar
- 2 tsp sriracha
- 3 3 oz pkg ramen noodles discard seasoning packets
- 3 cups fresh broccoli florets
- 1 tsp sesame oil
Instructions
- Add a tablespoon of sesame oil to a large Dutch oven, or other heavy bottomed soup pot, set over medium high heat.1 tbsp sesame oil
- Add the beef, onion, garlic, ginger, salt, and pepper to the pot. Cook, stir frying, until the beef's crumbled and cooked through. Strain off all excess grease.1 lb lean ground beef, 1 yellow onion, 3 tsp minced garlic, 1 tbsp ginger paste, salt & pepper
- To the meat mixture add the broth, soy sauce, rice vinegar, and sriracha. Stir to combine.6 cups beef broth, 1/4 cup low sodium soy sauce, 2 1/2 tbsp seasoned rice vinegar, 2 tsp sriracha
- Bring the soup to a boil, then immediately reduce the heat to a gentle simmer and cook for 5 minutes.
- Add the ramen noodles and broccoli to the pot, stirring to incorporate. Simmer for 3-5 minutes, just until the noodles are soft and the broccoli is tender.3 3 oz pkg ramen noodles, 3 cups fresh broccoli florets
- Remove the pot from heat and stir in the sesame oil.1 tsp sesame oil
- Serve warm & enjoy!
Notes
- Because a lot of the ingredients have a decent amount of salt, you may want to stick to low sodium products where you can.
- Add more sriracha for extra spice or omit it totally you can't tolerate any spice.
- Lean beef is key. You don't want it to cook down too much or get too greasy.
Nutrition
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