Heart-Healthy Homemade Beef Ramen
Elevate your ramen game with this 'Heart-Healthy Homemade Beef Ramen,' a nutritious take on a classic comfort food. Packed with lean beef sirloin, whole-grain ramen noodles, and a rich, flavorful low-sodium broth infused with garlic, ginger, and red miso paste, this recipe delivers bold taste without compromising on heart-conscious ingredients. A vibrant mix of baby spinach, julienned carrots, and tender cremini mushrooms adds a fresh, colorful twist, while garnishes of green onions, toasted sesame seeds, and cilantro provide the perfect finishing touch. Ready in just 45 minutes, this wholesome beef ramen is ideal for quick weeknight dinners or cozy weekends. Perfectly balanced for your health and your taste buds, this dish is a must-try for ramen lovers seeking lighter, nutritious options.
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Recipe Information
Ingredients
- 8 oz Whole-grain ramen noodles
- 12 oz Lean beef sirloin, thinly sliced
- 6 cups Low-sodium beef broth
- 1 tbsp Olive oil
- 3 units Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Low-sodium soy sauce
- 2 tbsp Red miso paste
- 4 cups Baby spinach, rinsed
- 1 large Carrot, julienned
- 1 cup Cremini mushrooms, sliced
- 3 units Green onions, thinly sliced
- 1 tbsp Sesame seeds, toasted
- 1 cup Fresh cilantro, chopped
- 1 tbsp Low-sodium tamari or additional soy sauce (optional, for extra seasoning)
Instructions
Begin by bringing a large pot of water to a boil and cooking the whole-grain ramen noodles according to the package instructions. Drain and set aside.
Heat olive oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
Add the thinly sliced beef to the pot, cooking until just browned on the outside. Remove the beef and set it aside.
Pour the low-sodium beef broth into the pot and bring it to a gentle simmer.
Stir in the low-sodium soy sauce and red miso paste, mixing until well combined.
Add the sliced cremini mushrooms and julienned carrot to the broth, simmering until the mushrooms are tender, about 5 minutes.
Return the cooked beef to the pot along with the baby spinach. Stir until the spinach wilts slightly.
To serve, divide the cooked noodles among serving bowls, ladle the beef and vegetable broth over the noodles.
Garnish each bowl with sliced green onions, toasted sesame seeds, and chopped fresh cilantro.
For extra seasoning, drizzle with low-sodium tamari or additional soy sauce to taste.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 4232 mg | 184% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 14.5 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 524 mg | 40% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4268 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
