ground beef ramen
This hearty ground beef ramen recipe combines rich flavors with tender noodles to create a comforting dish that’s perfect for a quick dinner. Ready in less than 30 minutes, it's an easy and satisfying meal for the whole family.
Equipment
- 1 large pot
- 1 skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 4 bowls for serving
Ingredients
- 8 ounces ramen noodles
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 3 pieces green onions, chopped Divided
- 3 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 1 teaspoon chili paste Optional
- 2 cups fresh spinach or bok choy
- 2 pieces soft-boiled eggs Optional, for topping
Instructions
- Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes.
- Add the minced garlic, grated ginger, and half of the chopped green onions to the skillet. Sauté for an additional 2-3 minutes until fragrant.
- Pour in the beef broth, soy sauce, and miso paste. Stir well to combine and bring the mixture to a simmer.
- Add sesame oil and chili paste, if using. Let it simmer for about 5 minutes.
- Stir in the fresh spinach or bok choy and cook until wilted, about 1-2 minutes.
- In serving bowls, distribute the cooked ramen noodles evenly. Ladle the hot beef broth mixture over the noodles.
- Top with the remaining green onions and sliced soft-boiled eggs if desired. Serve immediately.
Notes
Feel free to customize your ramen with additional toppings like nori, sesame seeds, or other vegetables.
For a spicier version, adjust the amount of chili paste or add sliced jalapeños.
Any leftover broth can be stored in the refrigerator for up to 3 days. Reheat before serving.