A steaming bowl of ramen full of vegetables and beef can really warm you up when the weather is cold and dreary outside. That is just what I was thinking when I needed to make myself a quick lunch while my hubby and kids were at work and school. When I am home alone, cooking for one can sometimes mean just fixing a Peanut Butter and Jelly sandwich. Of course, sometimes I want something a little more hearty and this Beef Ramen Soup was definitely a treat.
The day before when I made my Philly Cheese Steak and Potato Casserole with shaved beef for dinner, I put aside a few ounces of the shaved beef to make myself this ramen bowl. I knew the shaved beef would cook quickly and be perfectly tender to eat with chopsticks or a spoon. Now, I decided to saute the beef separately with the onions to give it more flavor and texture. I don't particularly like "boiled" beef in soup because it doesn't always look appetizing. So I am guilty of using an extra pan to make this soup, but it was worth washing the extra pan to get the lovely flavor of the sauteed beef and onions.
The dish came together in less than 15 minutes because I decided to take a little help from the store and use a 20 cent packet of ramen for my noodles. Of course you can also use fresh ramen noodles or any style of ramen you like. I like my little packets of ramen that are cheap and cheerful since they cook so quickly and easily.
As far as the ramen soup broth goes, I tossed the seasoning packet that came with my ramen noodles in the trash and decided to make my own broth. I added fresh ginger, soy sauce and some low sodium chicken stock. Low sodium broth is best since you can control the salt in the dish better.
Now the garnishes are the fun part. You can add them or totally forget about them. I think they make the dish really extra special so I definitely didn't skimp on the garnishes. It was easy to add a hard boiled egg to the soup and I love the creaminess the egg gave the broth when you cut into it. Then I topped it with a good handful of green onion tops and some jalapeno slices because I love everything on the spicy side.
This soup really was the perfect thing to eat while I relaxed and watch the latest episode of "Scandal" on my DVR. Even Mom needs a lunch break because before I know it I'm off to get the kids from school and I'm busy helping them with homework, taking them to after school activities and making dinner. I'm glad I had this "me" time with this big bowl of beef ramen.
Recipe by Ramona from Kitchen Simmer
Ingredients:
For Ramen Soup:
1 packet ramen noodles (any flavor) - discard flavor packet
2 cup low sodium chicken broth
1 cup water
1 Tbs soy sauce
1 tsp grated fresh ginger
1 Tbs (or to taste) sambal oelek -chili paste
1 bunch scallions sliced white part only
small handful carrots sliced or julienne strips
half stalk celery sliced
1/2 cup frozen stir vegetables (optional)
1/2 tsp sesame oil
For Beef:
2-3oz shaved beef
1/2 medium onion (white or yellow) sliced
salt and black pepper
small pinch of granulated garlic powder
1 tsp canola oil
Garnishes (optional):
Hard boiled eggs
sliced scallions- green part only
jalapeno slices
Directions:
Step 1: Bring chicken broth, soy sauce, sambal oelek, grated ginger, white part of scallions, celery and 
carrots to a boil. Boil for 2 minutes, then add the ramen noodles from the packet of ramen and frozen veggies. Boil soup and noodles for another 2-3 minutes. Turn stove off and finish with sesame oil. Step 2: While the soup is cooking, heat a separate pan with 1 tsp oil on medium high heat.
Once oil is heated add the shaved beef and start to brown it. Then add the sliced onions and season with salt, black pepper and garlic powder. Saute until beef is cooked and browned as desired and onions are sauteed well. Step 3: Pour ramen soup into bowl. Top with beef and onions and add garnishes as desired. Eat hot. Enjoy.
Note: Boil eggs beforehand if you are using them as a garnish. Here is my method on how to boil eggs.
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