Spicy Beef Ramen Soft Boiled Egg (Print Version)

A bold Japanese-style noodle soup with tender beef, rich spicy broth, and soft-boiled eggs.

# What You Need:

→ Beef

01 - 10 oz beef sirloin or 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 onion, finely sliced
08 - 3 cloves garlic, minced
09 - 1 tbsp grated ginger
10 - 2 tbsp chili paste (gochujang or sambal oelek)
11 - 1 tbsp miso paste
12 - 6 cups chicken or beef stock
13 - 2 tbsp soy sauce
14 - 1 tbsp mirin (optional)
15 - 1 tbsp rice vinegar
16 - 1 tsp sugar

→ Noodles & Toppings

17 - 4 portions fresh or dried ramen noodles
18 - 4 large eggs
19 - 3.5 oz shiitake mushrooms, sliced
20 - 3.5 oz baby spinach or bok choy
21 - 2 spring onions, thinly sliced
22 - 1 tbsp toasted sesame seeds
23 - 1 sheet nori, cut into strips
24 - Red chili flakes, to taste

# How to Make It:

01 - Combine sliced beef with soy sauce, sesame oil, cornstarch, and black pepper in a bowl. Set aside to marinate for at least 10 minutes.
02 - Bring a pot of water to a gentle boil. Lower in the eggs and cook for 6 to 7 minutes for soft yolks. Transfer eggs to ice water to cool, then peel and halve.
03 - Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant, about 2 to 3 minutes.
04 - Stir in chili paste and miso paste; cook for 1 minute. Add stock, soy sauce, mirin (if using), rice vinegar, and sugar. Bring to a gentle simmer and cook for 10 minutes.
05 - Add marinated beef and shiitake mushrooms to the simmering broth. Cook until beef is just done and mushrooms are tender, about 5 to 7 minutes. Add spinach or bok choy and cook until wilted, 1 to 2 minutes.
06 - Cook ramen noodles according to package instructions. Drain and briefly rinse under hot water to remove excess starch.
07 - Divide noodles among bowls. Ladle hot broth with beef, mushrooms, and greens over noodles. Top each bowl with halved soft-boiled eggs, spring onions, toasted sesame seeds, nori strips, and chili flakes to taste.
08 - Serve immediately while hot.

# Expert Hints:

01 -
  • The broth has layers of heat and umami that build with every spoonful, not just one note of spice.
  • Soft boiled eggs with jammy yolks turn each bite into something luxurious without any extra effort.
  • It comes together in under an hour but tastes like you simmered it all day.
  • Leftovers somehow taste even better the next morning when the flavors have married overnight.
02 -
  • If you overcook the eggs even by a minute, the yolks turn chalky and you lose that creamy center, so set a timer and trust it.
  • Adding the beef to boiling broth makes it tough, so keep the heat at a gentle simmer and the slices will stay tender.
  • Rinsing the noodles after cooking keeps them from soaking up too much broth and getting mushy in the bowl.
03 -
  • Freeze the beef for 15 minutes before slicing and you'll get paper thin pieces that cook in seconds.
  • Use a spider strainer to lower the eggs into boiling water so they don't crack and you can lift them out without fishing around.
  • Taste the broth before serving and adjust the salt, heat, or sweetness, every batch needs a little tweaking.

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