Homemade Beefed Up Ramen Noodle Soup

Homemade "Beefed Up" Ramen Noodle Soup

Course: Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Wendy Piersall
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!


  • 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


  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.