Japanese Beef and Broccoli Ramen Soup

In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the sliced beef and cook for 2-3 minutes, stirring occasionally, until the beef is lightly browned.

Add the minced garlic and grated ginger to the pot and cook for 1 minute, stirring constantly, until fragrant.

Pour in the beef broth and add the soy sauce, tamarind paste, and brown sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

Add the broccoli florets to the pot and cook for 3-5 minutes, or until the broccoli is tender but still crisp.

Meanwhile, cook the ramen noodles according to the package instructions. Drain the noodles and toss them with 2 tablespoons of soy sauce.

To serve, ladle the beef and broccoli ramen soup into bowls. Top with the soy sauce-infused ramen noodles and sliced green onions.