Ginger Beef Noodle Soup

Ginger Beef Noodle Soup


  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon pepper
  • 2 cups water
  • 1 (13 3/4 to 14 1/2 ounce) can ready-to-serve vegetable broth
  • 1 (3 ounce) package beef-flavored instant ramen noodles, broken up
  • 3 cups frozen broccoli stir-fry vegetable mixture


  1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook for 8 to 10 minutes, breaking into 3/4 inch crumbles and stirring occasionally. Pour off drippings; season with salt, ginger and pepper.
  2. Stir in water, broth and seasoning packet from ramen noodles; bring to a boil. Stir in noodles and vegetables; return to a boil and continue cooking for 2 to 3 minutes or until noodles are tender.
  3. Serve immediately.

Total: 15 min | Yield: 4 servings, approximately 1 1/2 cups each

Recipe and photo used with permission from: Cattlemens Beef Board and National Cattlemen's Beef Association

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