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Shredded Beef Ramen Soup Recipe

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3.8 from 42 reviews

This Shredded Beef Ramen Soup is a rich, flavorful dish featuring tender, slow-simmered beef chuck roast in a savory broth infused with garlic, ginger, soy, and coconut milk. Combined with baby corn, ramen noodles, and garnished with soft-boiled eggs and fresh herbs, this comforting soup makes a perfect hearty meal for any day.

Ingredients

Oils

  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil

Beef and Aromatics

  • 3-pound boneless beef chuck roast
  • 6 cloves garlic, smashed
  • 2-inch thumb ginger, roughly chopped
  • 3 stalks green onion, chopped + more sliced for garnish
  • 1 shallot, roughly chopped

Sauces & Seasonings

  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon fish sauce
  • 2 teaspoons chili garlic sauce or sambal oelek
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Liquids & Extras

  • 4 cups beef stock
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 can baby corn, drained
  • 2-3 bricks uncooked ramen noodles
  • Juice of 1 lime

Garnishes

  • Soft-boiled eggs
  • Fresh chopped cilantro and mint

Instructions

  1. Heat Oil: In a large pot or 5-quart braising pan, heat the sesame oil and olive oil over medium-high heat until shimmering.
  2. Sear Chuck Roast: Generously season the beef chuck roast on all sides with kosher salt and freshly cracked pepper. Place it in the hot pot and sear all sides, about 2 to 3 minutes per side, until a dark golden brown crust forms. Remove the roast and set aside.
  3. Cook Aromatics: Add the smashed garlic, chopped ginger, green onion, and shallot to the pot. Stir and cook frequently for about 1 minute to release their aromas.
  4. Flavor It Up: Stir in the soy sauce, brown sugar, seasoned rice vinegar, fish sauce, chili garlic sauce, and sprinkle with a couple pinches of salt and pepper. Cook while stirring frequently for 1 minute, scraping the flavorful browned bits off the bottom of the pot.
  5. Simmer: Return the seared roast to the pot and add the beef stock along with the full-fat coconut milk. Season with a couple large pinches of salt and pepper. Cover the pot, bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Let it simmer gently, covered, for 2 to 2.5 hours until the beef is tender.
  6. Shred Beef: Remove the roast from the pot and shred it carefully with two forks, discarding any bones or gristle. Use a large spoon to skim off excess fat from the broth and discard.
  7. Add Corn & Ramen: To the simmering broth, add the drained baby corn and uncooked ramen noodles. Let it cook for 2 to 3 minutes until the noodles and corn are tender.
  8. Finish It Off: Stir the shredded beef back into the pot and simmer just until heated through. Squeeze in the fresh lime juice and stir well to combine.
  9. Serve & Enjoy: Ladle the soup into bowls and garnish with soft-boiled eggs and freshly chopped cilantro and mint. Serve immediately and enjoy the rich flavors.
  10. Spread the Love: If you enjoyed this recipe, please leave a 5-star rating and a review below!

Notes

  • For the soft-boiled eggs, boil eggs for 6-7 minutes, then cool in ice water before peeling.
  • You can adjust the chili garlic sauce to control the heat level of the soup.
  • Use fresh herbs like cilantro and mint for the best garnish flavor.
  • If you don't have beef stock, substitute with high-quality broth or water with beef bouillon.
  • Leftover soup keeps well refrigerated for up to 3 days. Reheat gently on the stovetop.

Find it online: https://recipethrive.com/shredded-beef-ramen-soup-recipe/