Spicy Miso Beef Ramen Noodle Soup

This recipe will show you how to transform simple sirloin steak and ordinary beef broth into the best bowls of rich umami deliciousness in just 30 minutes (plus marinating time).

For more quick and easy noodle soups to warm your body and soul, try my Easy Chicken Miso Ramen, Prawn Pho and Chilli Chicken Noodle Soup.

The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

1. Tender pieces of beef infused with the delicious flavour of the soy and mirin marinade
2. A deliciously spicy and umami beef-stock broth
3. Warming, comforting and satisfying
4. Easy to put together. Ready in 30 minutes

Miso tare:

Ramen tare is a base mix that adds depth of flavour to the broth. The tare in the recipe is made with grated garlic, scallions/spring onions (white parts only) and ginger mixed with miso, soy sauce, sesame oil, doubanjiang (or chilli oil) and sugar.

• Miso paste: White miso paste has a light and sweet flavour profile that complements the beef ramen broth. It is also the most readily available and you should be able to find it in your local supermarket/store.
• Tahini: Japanese Ramen recipes often call for sesame paste, which can be difficult to find so I use tahini paste to bring a creamy richness to the broth.
• Doubanjiang or chilli oil: Doubanjiang, a spicy Chinese bean paste, adds a slightly sweet umami flavour and heat to the broth. You can purchase it online or from an Asian grocery store. The amount in this recipe gives the soup a medium level of heat. Feel free to reduce or omit it if you are sensitive to spice.

Beef stock:

The recipe has been tested with beef stock powder and fresh store-bought beef stock, but of course, you can use homemade beef stock too.

Noodles:

Fresh ramen noodles are great if you have them, but dry noodles are often more accessible and will work well. You can use the noodles that come with Instant Ramen if plain noodles aren't available.

• Beef: I use Sirloin because it's lean, tender, flavourful, and cooks quickly.
• Cooked spinach: fresh or frozen are both fine to use.
• Fried mushrooms: for extra umami flavour that tastes great with the rich miso beef broth
• Eggs: I love to add a Marinated Ramen Egg to each bowl. You can use plain non-marinated soft-boiled eggs, simmered for 6-7 minutes.
• Green parts of the spring onions
• Sesame seeds

Note that the recipe has not been tested with the substitutions and variations below, so the results cannot be guaranteed.

• Doubanjiang: substitute with Chinese chilli oil, regular chilli oil or hot sauce.
• Beef stock: you can use chicken stock or veg stock instead. The broth will still taste good, but won't be as rich.
• Noodles: Egg noodles are the best option if you don't have ramen noodles. You can also use gluten-free ramen or egg noodles.
• Beef: Flank steak is also a good choice. You can also use rump steak, but it's not the best option. The higher amount of connective tissue in rump steak can cause it to have a chewier texture. Just make sure you cut it thinly and cook on a high heat. Ribeye is another good option but is more expensive. You'll also need to remove the fat before cooking.
• Spinach: can be swapped for other green veggies like pak choi, choi sum, cabbage or broccoli.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Step 1: Marinate the steak. Mix mirin, soy sauce, sugar, and Doubanjiang or chilli oil in a bowl, add the steak pieces, and leave to marinade for 30 minutes or overnight.

Step 2: Cook the mushrooms, spinach and steak: Place a pan on a medium to high heat, add oil and fry the mushrooms for a few minutes until brown, and set aside. Toss in the spinach and fry for a few minutes until wilted. Then add the steak pieces and fry until brown and set aside.

Step 3: Make the tare: Add a little more oil to the pot and fry the garlic, scallions/spring onions and ginger for a minute or two until fragrant. Then stir in the miso paste, tahini, sesame oil, soy sauce, Doubanjiang or chilli oil and sugar.

Step 4: Make the broth: Pour in the beef stock and leave to simmer with the lid on for 10 minutes. Cook the noodles according to the packet instructions.

1. Wait to cook the noodles. Put them on a few minutes before you plan to assemble the ramen.
2. Don't salt the water as you would for pasta. The broth will provide the flavour you need.
3. Don't cook the noodles in the broth. This shortcut might be tempting, but the starchiness of the noodles will alter the flavour of your broth.
4. Cook the noodles until they are still a little hard. They will cook a little more when you pour on the hot broth.

Step 5: Assemble: Add a portion of noodles to each bowl, pour on the broth and top each bowl with beef, mushrooms, spinach, ramen eggs, sesame seeds, and the green parts of the scallions/spring onions.

Beef ramen is hearty, satisfying and can be enjoyed as a standalone meal or with sides:

• Edamame beans
• Crispy Rice Sushi With Spicy Salmon and Avocado
• Miso Glazed Aubergine (Eggplant)
• Crunchy sushi rolls
• Gyoza or steamed dumplings

1. Don't skip the beef marinade - it takes the ramen to a whole new level, trust me
2. Have your toppings ready - to ensure you get the ramen on the table while it's still, hot and steamy
3. Wait to cook the noodles - plan to drain them just before you assemble the ramen
4. Serve as soon as the ramen is assembled - the noodles will go soggy if you leave it hanging around

Ramen tastes best when it's fresh. I don't recommend sticking an assembled bowl of ramen in the fridge to eat later. It will be very soggy and sad.

The doubanjiang or chili oil adds a medium kick to the ramen. You can tweak the amount to match your taste, or if you're not into spice, you can skip it.

Beef ramen can be a healthy choice. To make it more nutritious and cut down on the fat and sodium, use whole wheat noodles, choose a broth that's lower in sodium, switch out fattier meats for leaner options like chicken or tofu, and top with green veggies like steamed spinach or pak choi.

When it comes to ramen toppings, chashu pork is the most common and well-loved. It's like a fusion of Chinese char siu roast pork, but the Japanese version takes it to a whole new level. It's slow cooked in a sweet soy and mirin sauce until it's so tender it falls apart. That said, beef and chicken can also be super tasty. It really depends on your preference.

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