ramen soup

Beef and Broccoli Ramen Soup is a quick and easy ramen noodle soup recipe that's easy on the budget!&nbsp; Your family will love the savory broth packed full of Asian flavors!

Beef and Broccoli Ramen Soup

Tablespoon Sesame Oil

Pound Ground Beef

Onion, (Diced)

Cloves Garlic, (Minced)

Teaspoon Ground Ginger

Salt & Pepper, (to taste)

Cups Beef Broth

Cup Low Sodium Soy Sauce

Tablespoons Rice Vinegar, (or Apple Cider Vinegar)

Sriracha

(3 Ounce) Packages Instant Ramen Noodles, (Spice Packet Discarded)

Cups Broccoli Florets

Sesame Oil

Heat the sesame oil in a large pot over medium-high heat.

Add the ground beef, sliced onion, garlic, ginger, and salt &amp; pepper to taste.  Cook, stirring and breaking up the meet until no longer pink.

Drain all of the grease and return the meat to the pot.

Add the beef broth, soy sauce, vinegar, and sriracha and stir well.

Allow the mixture to come to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

Next, add the instant ramen and the broccoli and stir.  Simmer for 3-5 minutes until the noodles and broccoli are tender.

Remove the pot from the heat and stir in the additional teaspoon of sesame oil.

Serve immediately.

&nbsp;This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!

Quick Ramen Noodle Soup

neutral oil

tbsp minced garlic

tsp grated ginger

scallions (sliced (white and green parts))

tsp chili sauce

chicken stock

beef broth

tbsp fish sauce*

soy sauce

water

eggs (optional)

ramen noodles

Place the oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.

Add the chicken stock, beef broth, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).

Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).

Serve and enjoy!

My version of Ramen Broth is made from a combination of pork bones, chicken carcasses and bonito flakes. It takes a few hours to make but it is not very difficult. You just have to be patient and pay attention to detail. See note 8 for making Ramen Broth using a slow cooker or a pressure cooker.I also added instructions for how to make a soy sauce flavouring base to make shōyu ramen (soy sauce flavoured) soup. Also check out my Shio Ramen and Miso Ramen recipes.

Home-made Ramen Broth Recipe

chicken carcasses ((about

pork soup bones ((note 1))

onion (, peeled)

shallots/scallions (green part only)

3cm/1¼” cube ginger (,

garlic

bonito flakes

tbsp konbu soy sauce ((note 3))

mirin

flavour

Rame Broth

egg noodles ((note 4))

Yakibuta (Braised Pork)

egg (, halved)

tbsp finley julienned shallots/scallions (, curled in iced water)

10cm x 10cm/4" x 4" nori (roasted seaweed sheet)

Bring 4L/8.5pt of water in a pot to a boil. Add chicken and pork bones and boil for 10 minutes. A lot of scum will surface.

Drain and wash the bones under running cold water one by one, removing coagulated blood, guts along the spine of the chicken and other brown dirty bits.

Add the cleaned bones, the rest of the Ramen Broth ingredients excluding bonito flakes  to a large pot with 4L/8.5pt water, and bring it to a boil.

When scum surfaces, occasionally scoop it off gently using a ladle (note 5). Do not mix the broth with the ladle when removing the scum as it will cause the broth to become cloudy.

After removing the scum 4-5 times, turn down the heat to simmer gently.

While simmering, remove scum a few more times in the beginning if required.

Simmer for 2 hours with a lid on but allowing for slight ventilation. Then add a bag of bonito flakes. Simmer for a couple of minutes.

Turn the heat off. Put the broth through a sieve and collect only the liquid.

Makes about 1.6L/3.4pt of soup (note 6).

Ramen Broth (see note 8 &amp; 9 to make Ramen Broth using slow cooker/pressure cooker)

Place soy sauce and mirin in a serving bowl.&nbsp;

Boil water in a sauce pan and cook noodles and drain.

Add Ramen Broth to the bowl, mix. Taste test the soup and adjust with salt.

Add the noodles. Place topping of your choice and serve immediately.&nbsp;

Making Shōyu Ramen (note 7)

<p>Coconut Curry Ramen with a creamy golden broth, pan-fried vegetables, cubes of golden brown tofu, and steamy delicious ramen noodles. Bonus: it's vegan!</p>

Coconut Curry Ramen

firm tofu

cornstarch

drizzle of oil and soy sauce

hoisin sauce

shiitake mushrooms (2-3 cups sliced)

bok choy, chopped (2-3 cups chopped)

garlic,

curry powder

vegetable broth

ramen noodles (see notes)

coconut milk

salt

lime juice

sesame oil

chili paste

green onions

sesame seeds

Tofu: 

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Press some / most of the water out of the tofu. Cut into cubes. Toss gently in a bowl with the cornstarch until coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30-40 minutes, until golden and crispy. Toss with a little bit of hoisin sauce.

Chopping

Vegetables

Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant. 

Noodles

Add the broth and bring to a simmer. Add ramen noodles and simmer until cooked (usually takes 3-4 minutes). Add coconut milk. Season with salt and lime juice.

Finish

Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions&#8230; you get the idea. Grab your chopsticks and Go. To. Town.

Yum! I love it and I try this recipe. Thanks for sharing this recipe.

This soup was delicious.  It had a wonderful flavour, was hearty and was a hit with my husband and teenage girls.  Will definitely make it again

Wow! I would like to thank you heartfully..i made it...&amp; my family (all men😁) loved it❣..
Bisous depuis la Suisse🙏

Yay for Brisbane, Australia - I love Luna Ceramics!  .... and I love this ramen, especially right now for winter - yum yum yum.  Thanks again PoY!

Made this tonight.  So good and so easy to make!  Everyone in our house loved it!!!

Lindsay- have you been to the Korean grocery, Don Yang, in Columbia Heights? I feel like you would find food Magic there. Anyway this looks so good, and I can’t wait to try!

Could you use other broth? Chicken, beef, mushroom, pho broth?

I don't understand what all the positive comments are. I made this dish and it was so bland, not nearly enough coconut milk, and super boring.

Just made it! This recipe is incredibly simple and very tasty! Didn’t make any changes to your recipe and finally learned how to make tofu the RIGHT way!

I love Ramen! And I really like your combination with oven-baked tofu. It looks absolutely delicious :-)

It looks delicious, pretty and easy.I will try it soon.

Made this for lunch today and it was a hit! I was a bit hesitant about adding a full can of coconut milk since I don’t always love the taste, but it was the perfect amount of creaminess without an overpowering taste.

I like curry and its look yummy. I  will definitely try this recipe. Thank you for sharing.

I can hear good sound thank you so much for sharing nice post.

This is VERY good! My family loved it!!!

I had never baked tofu before, and I loved that as well. Everything was delicious!!! Thank you for sharing your recipe!

OMG This Was so good! I had some friends over for dinner a couple of days ago. I doubled the recipe. Everybody was really happy. I've been a fan of this blog for a long time now, everything turns out so well. My kids eat everything too. Thank so much so so many Wonderfull recipes. Specially for the vegetarian friendly ones!

Absolutely delicious, much better than I imagined, and pan frying the tofu was a great added bonus!

I made this last night for dinner and it was delicious!  Wonderful combination of ingredients.  I'm not a vegan, so I think I might add a little fish sauce to the broth when I re-heat the leftovers and see what happens.

https://www.youtube.com/watch?v=o5ZROvAh_Ac

Coconut Curry Ramen with a creamy golden broth, pan-fried vegetables, cubes of golden brown tofu, and steamy delicious ramen noodles. Bonus: it's vegan!

Full recipe: https://pinchofyum.com/coconut-curry-ramen

PRODUCTS (Amazon affiliate links):
Cornstarch: https://amzn.to/2EVfMro
Hoisin sauce: https://amzn.to/2MtgAdg
Curry powder: https://amzn.to/2Ih6B5d
Ramen noodles: https://amzn.to/2JYKy6O
Coconut milk: https://amzn.to/3185QUR

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Dashi Broth for Ramen

Dashi:

g/ 0.7 oz kombu

g/ 1 oz katsuobushi/ dried bonito flakes

Soy sauce eggs:

eggs (medium Germany, large USA)

sugar

sherry vinegar

175 ml/ 6 fl.oz/ ¾ cups soy sauce

Ramen:

250 g/ 8.8 oz small mushrooms

vegetable oil

150 g/ 5.3 oz ramen noodles

wakame

corn kernels,

sake

fine sea salt

Clean the kombu using a damp cloth to...

Clean the kombu using a damp cloth to wipe the seaweeds without removing the white powdery coating. Place in a pot and cover with the water. Leave to soak for at least 30 minutes and up to half a day.

Turn on the heat and almost bring it...

Turn on the heat and almost bring it to a boil. Take it off the heat just before it actually starts to boil and remove the kombu. Save it for the second dashi.

Let the liquid stand for about 5 minutes...

Let the liquid stand for about 5 minutes then add the dried bonito flakes. Bring to a boil again, skimming occasionally and simmer for just 30 seconds when it comes to a boil. Turn off the heat and leave it for about 10 minutes until the bonito flakes sink to the bottom.

Line a sieve with a paper towel and...

Line a sieve with a paper towel and strain the liquid. Squeeze the paper towel to release all the liquid. Keep the bonito flakes for the second dashi.

The dashi will keep for 3 to 7...

The dashi will keep for 3 to 7 days in the fridge and for about 3 weeks when frozen.

To make the second dashi (optional) place the...

To make the second dashi (optional) place the cooked kombu and bonito flakes in a pot, cover with 1 liter/ 4 cups water, bring to a boil, and cook gently for 10 minutes. Leave it until the bonito flakes sink to the bottom of the pot and strain as shown before.

Whisk together the warm water, sugar, vinegar, and...

Whisk together the warm water, sugar, vinegar, and soy sauce in a bowl large enough to hold the 6 eggs.

Bring a pot of water to a boil...

Bring a pot of water to a boil and cook the eggs for 6 minutes and 50 seconds. In the meantime fill a bowl with ice cubes and cold water and place the eggs inside as soon as they are cooked. Leave for a few minutes, then peel.

Place the eggs in the marinade and marinate...

Place the eggs in the marinade and marinate for 2 to 6 hours. Remove and place in an airtight container, they will keep in the fridge for up to 1 month. You can reuse the marinade to make a second batch of eggs (they were so good, I made a second batch immediately).

Heat the dashi gently and stir in the...

Heat the dashi gently and stir in the mirin, sake, and soy sauce and salt to taste.

Clean and slice the mushrooms and cook them...

Clean and slice the mushrooms and cook them in 1 tablespoon oil until golden brown.

Cook the noodles according to the package's instructions....

Cook the noodles according to the package's instructions. Soak the wakame in hot water according to the package's instructions. Chop the scallions and drain or defrost the corn kernels.

Place some of these ingredients in each bowl,...

Place some of these ingredients in each bowl, pour the soup over and top with the halved eggs. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

Satisfy your ramen cravings with healthy miso ramen with chicken from the comfort of your own home. Weeknight dinners have never been tastier!

Healthy Miso Ramen with Chicken

onion,

tomato,

garlic, minced (approximately 4 cloves)

ginger, grated

organic miso paste

lb. chicken breast,

black pepper

cayenne pepper (optional)

servings ramen noodles

scallion, chopped

(6" x 6") seaweed nori, cut in half

+ 1/2 tablespoons carrots, grated

sweet corn, thawed

white sesame seeds,

In a large pot, heat vegetable oil over medium heat. Add onion, tomato and garlic. Stir and cook for 5 minutes until tomatoes are soft and mushy.

Add water and ginger and bring to a boil. Boil for 5 minutes.

Stir in miso paste and dissolve into the soup. Simmer for an additional 3 minutes.

Tomato Miso Soup Base

Add seasoning (salt, pepper, sugar, soy sauce, and cayenne pepper, if using) in a medium Ziploc bag. Shake well to mix together. Add the chicken strips to the Ziploc bag. Press the air out of the bag and seal tightly. Press the marinade around the chicken to coat.

Place in the fridge and allow chicken to marinate for at least 30 minutes, up to overnight.

Remove the marinated chicken strips out of the bag and place them on the air fryer basket. Space them evenly and cook at 375 F for 12 minutes. Take out the basket once halfway through and shake it a little bit so that each side cooks evenly.

Cooking the chicken in an air fryer yields the best results. However, if you do not have an air fryer, simply pan-fry the marinated chicken on medium heat for approximately 7 minutes until fully cooked through, while stirring continuously.

Marinated Chicken Breast

In a medium pot, bring water to a boil and add the ramen noodles. Cook for 2-3 minutes, until soft, or according to package directions. Divide the noodles into two large bowls.

Evenly divide and add in corn, air-fry chicken strips, chopped scallions, and one soft-boiled egg to each bowl. Pour in miso broth over top.

Garnish each bowl with seaweed nori and grated carrots. Sprinkle some sesame seeds on top. Enjoy!

Assembling the Ramen Bowls

We are big ramen fans - cannot wait to try it out!

With the weather turning cooler, I’m all about soup! This looks perfect for a cool fall day! I can’t wait to try this!

I've never made ramen before but this was easy and so delicious and filling. I absolutely scarfed it down. The recipe says it yields 2 servings but I actually have a lot left over! It's snowing today, and this really warmed my soul.

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Top Tags

Beef and Broccoli Ramen Soup

Quick Ramen Noodle Soup

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Dashi Broth for Ramen

Healthy Miso Ramen with Chicken

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