Living a tasteful life

Tuesday, November 18, 2014

Beef & Veggie Ramen Noodle Soup

I wanted to share a delicious recipe that I made last night for dinner. This noodle dish is packed full of flavor and is the perfect comfort food for a cold winter day.  Don't let the ramen part fool you, this isn't your typical college cup of noodles.  This soup contains both veggies and meat, sure to keep you satisfied. It only takes about an hour to prepare which is a bonus when coming home to cook after a long day at work.

I started by heating olive oil in a large French Oven. I diced up some carrots, celery and onions and tossed them in.

After seasoning the veggies with salt & pepper and sautéing for a few minutes, I then added minced garlic and mushrooms, continuing to sauté for another 3 to 4 minutes.

After sautéing all of the veggies, I added low sodium beef broth, water and soy sauce bringing the mixture to boil, gave it a stir and reduced to a simmer for 20 minutes. Side note, if you don't have a Le Creuset Spatula Spoon, you should get one!  I use mine for just about everything. They are great because they won't damage the bottom of your pots when stirring.... and even better they are heat resistant up to 400+ degrees. 

While the veggies simmered, I heated olive oil in a non-stick skillet and seared the beef cubes, which I later diced into smaller bite size pieces and set to the side.  Meanwhile, I boiled 4 eggs while everything was cooking.

After the veggie mixture had simmered for 20 minutes, I added 3 packs of ramen noodles (seasonings discarded) along with the cooked beef cubes. I then boiled the soup for another 6 to 7 minutes until the noodles were al dente.

 Once the soup was ready, I peeled and sliced the eggs, diced the green onions and added them to the soup. 

This tasted so much better than the ramen I once used to eat in my dorm room in college! 

Beef & Veggie Ramen Noodle Soup
Soup Serving Size: 6 to 8

  • 3 tablespoons of olive oil
  • 1 large onion, diced
  • 2 cups of shredded carrots
  • 3 stalks of celery, diced
  • 1 teaspoon salt + pepper (more if needed)
  • 3 cloves of garlic, minced
  • 1 package of mushrooms
  • 4 cups low sodium beef broth (I bought an extra carton to add to leftovers)
  • 1 cup water
  • 3 tablespoons of low sodium soy sauce
  • 3 packs of ramen noodles (seasoning packets discarded)
  • 1 package of cubed beef (2 packs if you want more protein)
  • 4 hard-boiled eggs
  • 1/3 cup green onions, chopped for garnish

  1. In a large Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots and celery.
  2. Season with salt and pepper and cooking until tender.
  3. Add the minced garlic and mushrooms cooking for another 2 or 3 minutes (careful not to burn the garlic)
  4. Next add the beef broth, water, and soy sauce. Stirring together to combine.
  5. Bring the mixture to a boil, reduce heat and simmer for 20 minutes.
  6. While the veggies are simmering, heat olive oil in a skillet over medium heat. Add beef cubes to the pan season with pepper and cook the meat until it’s no longer pink. Once the meat is fully cooked remove from heat and set aside.
  7. Heat a small pot of water until boiling and add eggs. Boil for about 15 to 20 minutes and remove from heat. Drain the water and set eggs aside to cool a bit before peeling.
  8. After the vegetable mixture has simmered for 20 minutes, add the ramen noodles and cooked cubed beef.
  9. Continue to simmer for about 7 to 8 minutes or until the noodles are al dente.
  10. Peel the hard boiled eggs and slice in half. Adding one egg per bowl of soup when serving
  11. Garnish with diced green onions.
**When serving leftovers, I use the extra beef broth to add liquid to the noodles.


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