Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 6 cups low-sodium beef broth
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp brown sugar
  • 4 packs (400g) ramen noodles
  • 2 cups baby spinach
  • 1 cup shredded carrots
  • 4 large eggs
  • 3 stalks green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the avocado oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until deeply browned. Stir in minced garlic and grated ginger during the last 60 seconds of browning.
  2. Pour in the beef broth, soy sauce, sesame oil, and brown sugar. Stir well, scraping the bottom of the pot to release browned bits. Bring to a gentle boil, then reduce heat to simmer for 5 minutes.
  3. Add the shredded carrots and ramen noodles to the simmering broth. Cook for 3–4 minutes, stirring occasionally, until noodles are softened but remain slightly firm.
  4. Stir in the baby spinach; allow the residual heat to wilt the greens for about 30 seconds, then turn off the heat immediately.
  5. Divide the soup into four bowls and top each with a soft-boiled egg, sliced green onions, and toasted sesame seeds.