Spicy Beef Ramen Soft Egg (Print Version)
Tender beef and chewy noodles in a bold spicy broth topped with soft boiled egg and fresh garnishes.
# What You Need:
→ Beef & Marinade
01 - 10 oz flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1 tsp cornstarch
05 - 1/2 tsp freshly ground black pepper
→ Broth
06 - 1 tbsp vegetable oil
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced
09 - 1 tbsp grated ginger
10 - 2 tbsp chili paste (gochujang or sambal oelek)
11 - 2 tbsp soy sauce
12 - 1 tbsp miso paste
13 - 1 tbsp mirin
14 - 1 tbsp rice vinegar
15 - 4 cups low-sodium beef broth
16 - 2 cups water
→ Noodles & Toppings
17 - 4 servings fresh or dried ramen noodles
18 - 4 large eggs
19 - 3.5 oz shiitake mushrooms, sliced
20 - 2 small carrots, julienned
21 - 1 small bok choy, halved
22 - 2 spring onions, sliced
23 - 1 tbsp toasted sesame seeds
24 - 1 fresh red chili, thinly sliced (optional)
25 - Fresh coriander or cilantro, to garnish
# How to Make It:
01 - Combine flank steak with soy sauce, sesame oil, cornstarch, and black pepper in a bowl. Mix thoroughly and let rest for 10 minutes.
02 - Bring a pot of water to a boil. Gently add eggs and cook for 6 minutes. Transfer eggs to ice water immediately, peel once cooled, and set aside.
03 - Heat vegetable oil over medium heat in a large pot. Sauté onion for 2 minutes until softened. Add garlic and ginger and cook for an additional minute.
04 - Add chili paste and mushrooms to the pot; cook for 2 minutes. Stir in soy sauce, miso paste, mirin, and rice vinegar. Pour in beef broth and water, then bring to a gentle simmer.
05 - In a hot skillet, sear the marinated beef for 1 to 2 minutes until just browned. Remove from heat and set aside.
06 - Add carrots and bok choy to the simmering broth and cook for 3 to 4 minutes until tender.
07 - Prepare ramen noodles according to package instructions. Drain and divide evenly into serving bowls.
08 - Ladle hot broth and vegetables over noodles. Top with seared beef slices, halved soft-boiled eggs, spring onions, sesame seeds, sliced chili, and fresh coriander.
09 - Serve immediately, adjusting heat with additional chili paste if desired.
# Expert Hints:
01 -
- The broth builds layers of flavor—spicy, umami-rich, and complex enough to feel like you've been simmering it all day, but ready in under an hour.
- Soft-boiled eggs are foolproof once you nail the timing, and that creamy yolk is pure comfort in every spoonful.
- It's a one-pot meal that lets everyone customize their heat level at the table, so picky eaters and spice lovers both go happy.
02 -
- Six minutes for soft-boiled eggs is non-negotiable—this is the exact window between runny and hard; undercook by one minute and the white is still loose, overcook by one and you lose the yolk.
- The ice bath for eggs isn't optional; it stops cooking cold and gives you a clean peel and that perfect creamy center.
- Taste the broth before serving and adjust spice—some chili pastes are hotter than others, and you want control over the final heat level.
03 -
- Don't skip the ice bath for eggs—it's the difference between a creamy yolk and a chalky one, and it takes 30 seconds.
- Sear the beef in batches if your skillet is crowded; overloading it will steam the meat instead of browning it, and you lose that caramelized flavor.
- Taste the broth right before serving and adjust salt, spice, and acidity—a squeeze of rice vinegar at the end can wake up a broth that feels flat.