Spicy Beef Ramen Soft Boiled Egg (Print Version)
Bold noodles with tender beef, aromatic broth, and soft-boiled egg finished with fresh, spicy toppings.
# What You Need:
→ Beef & Marinade
01 - 10.5 ounces beef sirloin or flank steak, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon mirin
04 - 1 teaspoon sesame oil
05 - 1 teaspoon cornstarch
→ Broth
06 - 1 tablespoon vegetable oil
07 - 2 cloves garlic, minced
08 - 1 tablespoon ginger, grated
09 - 1 tablespoon chili paste (gochujang or sambal oelek)
10 - 1 tablespoon miso paste
11 - 5 cups chicken or beef stock
12 - 2 tablespoons soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon brown sugar
→ Noodles & Toppings
15 - 4 portions fresh or dried ramen noodles
16 - 4 large eggs
17 - 3.5 ounces shiitake mushrooms, sliced
18 - 1 small carrot, julienned
19 - 2 spring onions, sliced
20 - 1.75 ounces baby spinach
21 - 1 red chili, sliced
22 - 1 tablespoon toasted sesame seeds
23 - Nori sheets, cut into strips
# How to Make It:
01 - Combine beef with soy sauce, mirin, sesame oil, and cornstarch. Let marinate for 15 minutes.
02 - Bring water to gentle boil. Lower eggs carefully and simmer for 6½ minutes. Transfer to ice bath, peel, and set aside.
03 - Heat vegetable oil in large saucepan over medium heat. Sauté garlic and ginger for 1 minute. Stir in chili paste and miso, cook 1 minute more.
04 - Pour in stock, soy sauce, rice vinegar, and brown sugar. Bring to simmer and cook for 10 minutes.
05 - Prepare ramen noodles according to package directions. Drain and set aside.
06 - Quickly sear marinated beef over high heat until just cooked, 2–3 minutes. Remove from heat.
07 - Add mushrooms and carrots to simmering broth; cook for 3 minutes until just tender.
08 - Divide noodles among four bowls. Ladle hot broth with vegetables over noodles. Top with beef, halved soft-boiled eggs, spinach, spring onions, chili, sesame seeds, and nori.
09 - Serve piping hot for best results.
# Expert Hints:
01 -
- The broth strikes that perfect balance between fiery and soothing, warming you from the inside out without overwhelming your palate
- Everything comes together in under an hour, but tastes like it simmered all day
02 -
- Don't rush the broth base, those first minutes of blooming the garlic, ginger, and paste create layers of flavor you can't add later
- Have your ice bath ready before boiling eggs, every second counts when you're chasing that perfect jammy yolk
03 -
- Slice your beef when it's partially frozen, it'll cut cleanly into thin strips that cook evenly
- Keep your broth simmering gently, not boiling hard, or the miso can separate and lose some of its creamy texture