LIVE PREVIEW

3455 COOKING NOW

TOP RATED

There’s something deeply comforting about a bowl of ramen, but traditional versions can be a project. This One Pot Beef Ramen delivers incredible flavor with minimal cleanup in a single pot. It’s a weeknight hero that’s surprisingly quick and endlessly customizable.

Love One Pot Beef Ramen? So do we! If you're into Dinner Ideas or curious about Appetizer Recipes, you'll find plenty of inspiration below.

You Might Also Love

Orange Glazed Chicken Stir Fry

10 Life-changing Pasta Tweaks—Act Fast...

Black Bean Sweet Potato Bowls

Why You’ll Love This One Pot Beef Ramen

One-pot wonder: Everything cooks in a single pot for easy cleanup.
Deep, complex flavor: Layered broth tastes like it simmered for hours.
Endlessly customizable: A fantastic foundation for your own creations.
Quick & approachable: Comes together in under an hour.

Ingredients & Tools

1 tbsp avocado oil or sesame oil
1 lb ground beef (85/15 works well)
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp freshly grated ginger
6 cups beef broth
1/4 cup coconut aminos or tamari
1 tbsp rice vinegar
1 tsp toasted sesame oil
2 packages of shirataki noodles or kelp noodles, thoroughly rinsed and drained
2 large soft-boiled eggs, halved (optional, for topping)
2 green onions, thinly sliced (for garnish)
1 sheet nori, cut into strips (for garnish)
Sriracha or chili oil to taste (optional, for heat)

Tools: A large Dutch oven or heavy-bottomed pot, a wooden spoon, a fine-mesh strainer for the noodles.

Notes: Don’t skip toasting the aromatics. Garnishes are optional but highly recommended for color and flavor.

Nutrition (per serving)

Calories:	385 kcal
Protein:	28 g
Fat:	26 g
Carbs:	8 g
Fiber:	4 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Get your mise en place ready. This recipe moves quickly once you start cooking. Having your onions diced, garlic minced, and ginger grated before you turn on the heat makes the process smooth and enjoyable.
Don’t be shy with the browning. When you cook the ground beef, let it get a good, dark brown crust on the bottom of the pot. This fond is pure flavor gold and is the secret to a rich, deep broth.
Rinse those noodles well! If you’re using shirataki or kelp noodles, give them a very thorough rinse under cold water. This helps remove any natural aroma and ensures they have a neutral base to soak up the delicious broth.
Choose your broth wisely. Since the broth is the star here, using a good-quality, low-sodium beef broth gives you control over the final saltiness. You can always add more, but you can’t take it away!

How to Make One Pot Beef Ramen

Step 1: Brown the Beef. Place your Dutch oven or large pot over medium-high heat and add the oil. Once the oil is shimmering, add the ground beef. Break it up with your wooden spoon and let it cook, without stirring too much, for about 5-7 minutes. You’re looking for a nice, dark brown crust to form on the meat and on the bottom of the pot. This is where a ton of your flavor is going to come from, so be patient here.

Step 2: Sauté the Aromatics. Once the beef is browned, add the diced onion and cook for another 4-5 minutes, until they start to turn translucent and soften. Now, add the minced garlic and grated ginger. The aroma at this point is just incredible—you’ll notice it immediately. Stir constantly for about 60 seconds, just until they become fragrant. Be careful not to burn the garlic!

Step 3: Deglaze and Build the Broth. Pour in about a half cup of the beef broth to deglaze the pot. Use your wooden spoon to scrape up all those delicious browned bits from the bottom—this is called fond, and it’s liquid flavor. Once the bottom of the pot is clean, add the remaining beef broth, coconut aminos (or tamari), and rice vinegar. Give everything a good stir to combine.

Step 4: Simmer and Season. Bring the broth to a lively simmer, then reduce the heat to low. Let it gently bubble away for about 10 minutes. This allows the flavors to meld together beautifully. After 10 minutes, taste the broth. This is your chance to adjust the seasoning. You might want a little more tamari for saltiness, a splash more vinegar for brightness, or a drizzle of that toasted sesame oil for a nutty finish. Stir in the sesame oil now.

Step 5: Cook the Noodles. Add your well-rinsed shirataki or kelp noodles directly to the simmering broth. Let them cook for 2-3 minutes, just until they’re heated through and have absorbed some of the broth’s flavor. Shirataki noodles don’t need to “cook” in the traditional sense, but this step is crucial for them to warm up and lose any residual firmness.

Step 6: Assemble and Garnish. Ladle the ramen into deep bowls, making sure each serving gets plenty of broth, beef, and noodles. Now for the fun part—the toppings! Top each bowl with a halved soft-boiled egg, a generous sprinkle of sliced green onions, a few strips of nori, and if you like heat, a drizzle of sriracha or chili oil. Serve immediately while it’s piping hot.

Storage & Freshness Guide

Fridge: Store broth and beef (without noodles) in an airtight container for up to 3 days.
Freezer: Freeze broth and beef for up to 3 months. Thaw overnight in fridge.
Reviving: Reheat broth gently, then add fresh noodles and toppings.

Serving Suggestions

Complementary Dishes

A simple cucumber salad — The cool, crisp, and slightly acidic bite of a quick-pickled cucumber salad provides a refreshing contrast to the rich, warm broth.
Steamed gyoza (dumplings) — A few pork or vegetable gyoza on the side make this feel like a truly special feast, adding a different texture and a little parcel of joy.
Quick-pickled radishes — Their sharp, tangy crunch cuts through the richness of the soup and adds a beautiful pop of pink color to your table.

Drinks

Iced green tea — Its clean, slightly bitter notes are the perfect palate cleanser between slurps of the savory, umami-packed broth.
A light lager or pale ale — The carbonation and mild hoppiness of a crisp beer work wonderfully to balance the hearty flavors of the beef and broth.
Sparkling water with lemon — Sometimes you just need something simple and bubbly to reset your taste buds, making each spoonful of ramen taste as exciting as the first.

Something Sweet

A few squares of dark chocolate — The intense, slightly bitter finish of high-cacao dark chocolate is a sophisticated and simple way to end the meal on a sweet note without being too heavy.
Matcha chia pudding — This creamy, subtly sweet, and vibrantly green dessert continues the Japanese-inspired theme and feels light yet satisfying.
Fresh berries with a dollop of whipped cream — The natural sweetness and slight acidity of berries are a classic, foolproof way to cleanse the palate after a savory meal.

Top Mistakes to Avoid

Mistake: Not browning the beef properly. If you stir the ground beef constantly, it will steam and turn gray instead of developing a deep, flavorful crust. Let it sit and sear for a few minutes at a time to get that good color and fond on the pot.
Mistake: Adding the garlic and ginger too early. These aromatics burn very easily. If you add them with the onions, they can become bitter by the time the onions are soft. Adding them last for just a quick sauté preserves their vibrant flavor.
Mistake: Skipping the deglazing step. Those browned bits stuck to the pot are pure flavor. If you just add the broth without scraping them up, you’re leaving the best part behind. That quick pour of liquid and a good scrape is non-negotiable.
Mistake: Overcooking the noodles. Since we’re using shirataki or kelp noodles, they really just need to be heated through. Letting them boil for too long can sometimes make them a little too soft. A quick 2-3 minute warm-up is all they need.

Expert Tips

Tip: Make a double batch of broth and freeze it. The broth freezes beautifully. Make a big pot, let the broth cool, and freeze it in portions. On a busy night, you can just heat the broth, cook some fresh noodles in it, and have dinner ready in 10 minutes.
Tip: Infuse your oil for an extra layer of flavor. Before you start, gently heat your oil with a star anise pod and a piece of kombu for 5 minutes over low heat. Remove them before browning the beef, and you’ll have a subtly complex base flavor.
Tip: Get creative with your toppings. Ramen is all about customization. Try adding sautéed mushrooms, a spoonful of corn, a pat of compound butter, or even some crispy baked kale for different textures and flavors every time you make it.
Tip: For a richer broth, add a splash of heavy cream or coconut milk. Just a quarter cup stirred in at the very end before adding the noodles will create a creamier, more decadent broth that feels incredibly luxurious.

FAQs

Can I use a different type of noodle?
Absolutely! While shirataki and kelp noodles keep the carb count low, you can absolutely use other options. Zucchini noodles (zoodles) are a great fresh alternative—just add them at the very end and let them wilt in the hot broth for a minute. If you’re not concerned about carbs, even a pack of instant ramen noodles (discarding the seasoning packet) would work, just follow the cooking time on the package.

My broth tastes a bit flat. What can I do?
This is a common hiccup! The easiest fix is to add a bit more acid. A fresh squeeze of lime juice or a tiny splash of more rice vinegar can work wonders to brighten everything up. Also, don’t underestimate the power of salt—another pinch of sea salt or a dash more tamari can often bring all the flavors into sharp, delicious focus.

How do I make the perfect soft-boiled egg for ramen?
Bring a pot of water to a rolling boil. Gently lower room-temperature eggs into the water and set a timer for 6.5 to 7 minutes. While they cook, prepare an ice bath. When the timer goes off, immediately transfer the eggs to the ice bath to stop the cooking. Once cool, peel carefully—you’ll have a firm white and a gloriously jammy, runny yolk.

Can I make this recipe ahead of time?
You can definitely prep components ahead! Cook the beef and aromatics, and make the broth. Let it cool and store it in the fridge for up to 3 days. When ready to eat, reheat the broth, and then add your noodles and fresh toppings. I don’t recommend cooking the noodles in the broth and then storing it, as they can become too soft and absorb too much liquid.

Is there a vegetarian alternative for this ramen?
For sure! Simply swap the ground beef for crumbled firm tofu or a plant-based ground “meat.” Use a rich vegetable broth instead of beef broth, and maybe add a tablespoon of white miso paste at the end (dissolve it in a little hot broth first) for an extra umami kick. The method stays exactly the same!