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This was my first time trying the Maruchan Roast Beef ramen. I’ve had the regular Beef Flavor and the Chicken plenty of times, so I was mostly curious whether the “roast” in the name actually came through.

Produced in United States.

Maruchan Roast Beef Ramen Noodle Soup package on gray background, red and yellow packaging with bowl of noodles in broth visible on front

What’s in the Package

Inside you’ll find a block of wavy wheat noodles and a single seasoning packet.

Maruchan Roast Beef Ramen noodle block and seasoning packet laid out on white surface

How to Cook Maruchan Roast Beef Ramen Noodle Soup

  1. Bring 2 cups of water to a boil and add the noodles.
  2. Boil for 3 minutes.
  3. Remove from heat and add the seasoning packet.
  4. Stir for about a minute, until the seasoning dissolves.
Golden brown broth or oil seasoning in a clear ramekin, light amber color

How Does It Taste

The broth hits you with beef bouillon and heavy onion powder right away. It’s slightly creamy in a way that feels thickened rather than from actual cream or fat. I wouldn’t call it roast beef, though. It just tastes like they poured in more beef bouillon than they do for the regular pack.

This is the kind of bowl you’d want when you’re sick and need that warm, aggressive seasoning to cut through.

Noodles are the typical Maruchan. They don’t fall apart in the broth.

Maruchan Roast Beef Ramen Noodle Soup prepared in a white bowl, showing cooked wavy noodles in golden broth with a wooden surface background

How Does It Compare

Maruchan’s beef lineup all shares the same bouillon-and-onion DNA. Roast Beef is very similar to Maruchan Beef Flavor Ramen Noodle Soup. They’re both salt-forward, both built on the same onion-powder base. Maruchan Chicken Flavor is the gentler one if the beef feels like too much.

Noodle pull from Maruchan Roast Beef Ramen, showing golden wavy noodles lifted on chopsticks with steam rising above a white bowl

How to Level Up Maruchan Roast Beef Ramen Noodle Soup

The broth is already salty enough on its own, so I went straight to adding vegetables. Cabbage adds a nice crunch and keeps it from being just broth and noodles. Any vegetable you have on hand works, but I’d recommend ones with texture for a crunch.

Final Verdict

This is a solid sick-day ramen. The salt and the onion-powder beef broth are exactly what I want when I’m feeling off. The noodles are a step up from the thinnest instant ramen options. Both James and I said we’d buy this one again.

Tasting Notes

  • Spice Level: 0/5
  • Broth Viscosity: 2/5
  • Noodle Thickness: 1.5/5
  • Noodle Type: Wavy Wheat
  • Topping Suggestions: Cabbage, Fresh Vegetables, Egg

How do I rate my ramen? Check out the Ramen Rating Guide.

Where to buy Maruchan Roast Beef Ramen Noodle Soup

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Think about its overall taste (savory, sweet, sour), richness, and authenticity to the advertised flavor.
Think about their texture, consistency, and how well they held up in the broth.
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