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Beef Ramen Noodle Recipes Soup

Beef Ramen Noodle Recipes Soup

Ramen is a noodle soup dish that became popular in Japan in the late 1800s. The special noodles used in this dish are made using a unique rich mineral water. The result is strong, flavorful pale yellow noodles that go well with earthy enoki mushrooms, tender flank steak and choy sum in this classic dish.


  • 2 cups (500 ml) water
  • 1 tbsp (15 ml) soy sauce
  • chopped fresh cilantro, as desired
  • Slice of lime 
  • 1 sweet potato, peeled and diced
  • 1 tbsp (15 ml) fish sauce
  • 4 green onions, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1/4 tsp red chili flakes 
  • 3 tbsp (45 ml) olive oil
  • 4 cups (1 liter) beef stock
  • 225 grams of ramen noodles
  • 1 sirloin steak, about 9 ounces (250 g)
  • Bean sprouts, according to taste


  1. In a saucepan over medium heat, puree the whites of the onion, garlic, ginger, and red chilies with 2 tbsp (30 ml) oil. Add stock, water, sweet potato, fish sauce and soy sauce. Bring to a boil and simmer for 10 minutes or until sweet potato is tender. Adjust seasoning.
  2. Add noodles and cook for 3 minutes or until tender. Add broth, if necessary.
  3. Meanwhile, in a skillet over high heat, brown steak on both sides with remaining oil until desired doneness. Season with salt and pepper. Let stand for 5 minutes on the workbench, then cut into pieces.
  4. Spoon soup into bowl. Garnish with bacon, bean sprouts, green part of onion and cilantro. Serve with lime wedges, if desired.

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