Homemade “Beefed Up” Ramen Noodle Soup

I’d consider myself a good cook, but there are only a few things in this world that I do REALLY well. As in, I want to yell “NAILED IT” every time. Pie is one of them. Soup is the other. I am awesome at making soup. I was finding myself in a little bit of a soup ‘rut’ lately. It might have had something to do with me making soup all the time and me being tired of winter in general. Or it might have been that I was recycling the same soup ideas over and over again. So I decided to get adventurous and change things up, and I looked to one my kids’ favorite after school snacks as inspiration: ramen noodle soup.

Homemade Beefed Up Ramen Noodle Soup

Even when I use others’ recipes, I still wing it a bit when making soup. But for this one, I started from a complete blank slate – no recipe guidance whatsoever – and I wanted to jump for joy when the pot was done. This is some seriously delicious soup. I took one bite at the dinner table and absolutely said NAILED IT! Technically I said it more like “nailed it” rather quietly and under my breath so that my kids wouldn’t make fun of me. But I indeed nailed it with this recipe. 🙂

Note: We are a family of 5 with teen kids who eat a heck of a lot of food. So this recipe below is half of what I made for our family dinner. If you have similarly voracious eaters, I recommend doubling this recipe. It freezes well, too!

4 Servings

Homemade "Beefed Up" Ramen Noodle Soup

A fantastic fall and winter soup that kids will gobble up. Substitute the same amounts of chicken breast and chicken bouillon for chicken ramen instead!
Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 lbs chuck cubed
  • tsp onion salt
  • 1 Tbsp olive oil
  • 1/3 cup soy sauce
  • 7 cups water
  • 1 tbsp beef bouillon powder
  • 6 oz broccoli florets diced
  • 2 carrots sliced
  • 4 leaves kale finely chopped
  • 1/4 cup granulated onion
  • Tsp ground celery
  • 1 garlic clove pressed or diced.
  • 1/4 lbs spaghetti noodles

Instructions

  1. Cut the beef chuck roast into 3/4 inch cubes. Toss cubes with the onion salt.
  2. Add olive oil to a dutch oven or stock pot and preheat the pot for 30-60 seconds.
  3. Add the beef cubes and brown for 5-6 minutes. In the meantime, chop, slice and dice the kale, carrots and broccoli.
  4. Pour off any fat that might be in your pan after browning the meat. Add the soy sauce and deglaze the bottom of your pan.
  5. Add the water and cut up vegetables.
  6. Add the ground celery, garlic, onion powder, and beef bouillon.
  7. Simmer for 30 minutes.
  8. Add spaghetti noodles and stir occasionally while cooking for an additional 10-15 minutes, depending on how long the noodles take to cook to the desired doneness.

 

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About the author

Founder and CEO of Woo! Jr. Kids Activities, Wendy loves creating crafts, activities and printables that help teachers educate and give parents creative ways to spend time with their children.

View all articles by Wendy Piersall

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