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Spicy Beef Ramen Soup with Garlic and Ginger

Spicy beef ramen soup combines browned ground beef, garlic, ginger, and chili garlic broth with tender instant noodles. Simmered in a Dutch oven, it comes together with sliced scallions stirred in just before serving.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp canola oil
  • 1 lb ground beef 90% lean
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger peeled, finely grated
  • 8 cups low-sodium beef broth
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp chili garlic sauce
  • 1 tsp brown sugar packed
  • 4 package (3 oz) instant ramen noodles seasoning packets discarded
  • 4 scallions thinly sliced

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  3. Stir in the garlic and ginger and cook for 30 seconds, stirring constantly.
  4. Add the broth, soy sauce, chili garlic sauce, and brown sugar.
  5. Bring to a boil, then reduce the heat and simmer for 5 minutes.
  6. Add the ramen noodles and cook for 2 to 3 minutes, stirring to separate them, until tender.
  7. Stir in the scallions and serve immediately.

Notes

For tender noodles, add them just before serving and avoid cooking past the stated time. Refrigerate leftovers for up to 3 days; freezing is not recommended because the noodles can become soft. For a gluten-free option, use gluten-free ramen and tamari, and check that the broth is gluten-free.