Beef and Broccoli Ramen Soup is a quick and easy upgrade for your everyday ramen! Full of Asian flavors and easy on your wallet, this ramen soup is perfect for a quick, fun family dinner.
Beef & Broccoli Ramen Soup
Budget friendly, easy, AND delicious. You’ve got my attention! This beef and broccoli ramen soup takes your run of the mill ramen and elevates it to real meal status. With the weather getting chilly again I wanted to get away from some of the heavier soups that we enjoy in the winter, while still having an option that’s really cozy and flavorful and perfect for a cold evening. So what exactly is this soup? It’s your basic ramen with the prepackaged noodles and seasoning packet… But this recipe uses a super delicious beef broth that makes it similar to a hot and sour soup. We will still use the prepackaged ramen because really, if it can save us time and money, why not?
What if I can’t find rice vinegar?
Typically rice vinegar can be found in the international aisle at most local grocery stores. If yours is in sections you should be able to find it in the Asian section. However, if you can’t find it in stores, you can substitute it with a couple different options:
- Apple cider vinegar
- White wine vinegar
- Sherry vinegar
- Lemon or lime juice in a pinch
The goal is to get that slightly acidic but also sweet tang taste added to the soup.
How To Make Beef & Broccoli Ramen Soup
- Heat. Heat the sesame oil in a large pot over medium high heat. Add in the ground beef, sliced onion, minced garlic, salt and pepper. Break the meat apart and stir as you cook. Continue cooking until the meat is no longer pink and the onions are soft.
- Drain. Drain any excess grease, then return the meat to the pot.
- Add in the broth. Pour in the beef broth, soy sauce, rice vinegar, and sriracha. Stir well to combine. Allow the mixture to come to a boil, then reduce the heat down to a medium low simmer for about 5 minutes.
- Time for the noodles. Now add in the instant ramen and broccoli florets. Stir and simmer for about 5 minutes until the noodles and broccoli are tender.
- Remove and serve. Remove the pot from heat, stir in the additional teaspoon of sesame oil, serve, and enjoy.
Storing Beef & Broccoli Ramen Soup
This ramen soup recipe is best enjoyed as soon as it’s served. However, it will stay fresh in an airtight container in the fridge for up to 2 days. Keep in mind the longer it sits the more the noodles will absorb the broth and it will become less soup-like over time. You can add more broth when reheating if you prefer.
Ingredients Notes for Beef & Broccoli Ramen Soup
- Beef – I recommend using the leanest ground beef you can find so there isn’t as much grease to drain. Of course you can also substitute ground chicken or turkey depending on your preference. If using ground turkey or chicken you’ll want to add a bit of olive or sesame oil when browning.
- Soy Sauce – I always use low sodium soy sauce in recipes like this. I find the regular version is way too salty and overpowers the dish.
- Additions – If you’re feeling really fancy you can add in some shredded carrots or a hard boiled egg on top! Maybe garnish with some chopped parsley or scallions.
- Seasoning packet – I typically don’t use the packet that comes with the ramen in this soup but will save it for future dishes. However you can absolutely add it in for extra flavor if you like!
Beef and Broccoli Ramen Soup
- 1 Tablespoon Sesame Oil
- 1 Pound Ground Beef
- 1 Onion, Diced
- 3 Cloves Garlic, Minced
- 1 Teaspoon Ground Ginger
- Salt & Pepper, to taste
- 5 Cups Beef Broth
- 1/4 Cup Low Sodium Soy Sauce
- 2 Tablespoons Rice Vinegar, or Apple Cider Vinegar
- 2 teaspoons Sriracha
- 3 (3 Ounce) Packages Instant Ramen Noodles, Spice Packet Discarded
- 3 Cups Broccoli Florets
- 1 teaspoon Sesame Oil
- Heat the sesame oil in a large pot over medium-high heat.
- Add the ground beef, sliced onion, garlic, ginger, and salt & 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.