Spicy Beef Ramen Soft Egg (Printable version)
Tender beef and spicy broth paired with chewy noodles and soft boiled eggs for warmth and comfort.
# Ingredient List:
→ Beef
01 - 10 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1/2 tsp freshly ground black pepper
→ Broth
05 - 1 tbsp vegetable oil
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 tbsp gochujang or Sriracha
09 - 1 tbsp miso paste
10 - 1 tbsp soy sauce
11 - 1 tbsp mirin
12 - 1 tbsp rice vinegar
13 - 4 cups beef or chicken stock
14 - 2 cups water
→ Noodles
15 - 10 oz fresh ramen noodles or dried
→ Toppings
16 - 4 large eggs
17 - 3.5 oz baby spinach or bok choy
18 - 1 carrot, julienned
19 - 2 scallions, thinly sliced
20 - 1 red chili, sliced (optional)
21 - 1 tbsp toasted sesame seeds
22 - Nori sheets, cut into strips (optional)
# How to Make It:
01 - Combine sliced beef with soy sauce, sesame oil, and black pepper in a bowl. Set aside to marinate during broth preparation.
02 - Bring a saucepan of water to a boil. Gently add eggs and boil for 6 to 7 minutes. Transfer immediately to an ice bath, then peel and set aside.
03 - Heat vegetable oil in a large pot over medium heat. Sauté garlic and ginger for 1 minute until fragrant. Stir in gochujang, miso paste, soy sauce, mirin, and rice vinegar; cook 1 to 2 minutes. Add stock and water, bring to a simmer and cook gently for 10 minutes.
04 - In a hot skillet, quickly sear marinated beef slices for 2 to 3 minutes until just cooked. Remove and set aside.
05 - Prepare ramen noodles according to package instructions. Drain and divide into four serving bowls.
06 - Add spinach or bok choy to simmering broth for 1 to 2 minutes until wilted. Remove with tongs.
07 - Ladle hot broth over noodles in each bowl. Top with seared beef, blanched greens, julienned carrot, and halved soft boiled egg. Garnish with scallions, chili slices, toasted sesame seeds, and nori strips as desired.
# Expert Suggestions:
01 -
- The broth is complex enough to feel special but simple enough to come together in under 30 minutes.
- That soft-boiled egg with its jammy center makes every spoonful feel intentional.
- It's the kind of dish that turns a regular Tuesday into something worth lingering over.
02 -
- Soft-boiled eggs are all about timing—6 to 7 minutes in boiling water, then straight into ice water, or you'll get a hard yolk and regret it.
- Slicing the beef against the grain isn't just fussiness; it's the difference between tender bites and chewy disappointment.
- Don't let the broth boil hard once you've added everything; a gentle simmer extracts flavor without making the stock taste harsh and one-note.
03 -
- Keep your broth at a gentle simmer, not a rolling boil, so it tastes clean and balanced instead of harsh.
- Slice your beef very thin and against the grain, and it will tender itself almost before it hits the hot broth.
- Have all your toppings prepped and ready before you start cooking the beef, because the whole thing moves fast once the heat is on.