Homemade ramen doesn’t have to take hours to make. This simple half-homemade version is packed full of flavor that tastes like it’s been cooking all day when really it takes just 30 minutes.
To take the flavor way over the top (and no, there are no powdery flavor packets involved), I gave the broth tons of punch with lemongrass and chili paste, then topped it with lots of fresh chopped cilantro and lime. If you like things spicy, drizzle in a little Sriracha sauce.
Lemongrass beef ramen soup recipe
Though you add the beef raw to the serving bowls, the broth ladled on top will be hot enough to cook it.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
- 32 ounces beef stock
- 2 garlic cloves, grated
- 2 teaspoons lemongrass paste
- 2 teaspoons chili paste
- 1 teaspoon grated ginger
- 1/2 pound thinly sliced beef, cut into thin strips
- 2 packs ramen noodles (flavor packets not used)
- 1 cup chopped cilantro
- 1 lime, quartered
- To a medium-size saucepan, add the beef stock, garlic, lemongrass paste, chili paste and grated ginger. Set over medium heat, and simmer for about 5 minutes just to help the flavors combine.
- After 5 minutes, turn the heat up to high, and bring to a boil. Once the mixture is boiling, add in the ramen noodles, and cook until the noodles are just cooked, and then remove from the heat.
- Split the raw beef among 4 bowls, and serve the hot soup over the beef.
- Top with cilantro and lime.