Spicy Beef Ramen Soft Boiled Egg (Printable)
A warming bowl featuring tender spicy beef, chewy noodles, and a soft boiled egg for cozy dinners.
# What You'll Need:
→ 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 (Korean chili paste) 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 Steps:
01 - In a bowl, combine the thinly sliced beef with soy sauce, sesame oil, and black pepper. Set aside to marinate during broth preparation.
02 - Bring a saucepan of water to boil. Gently add the eggs and cook for 6 to 7 minutes. Transfer to an ice bath immediately. Once cooled, peel and set aside.
03 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger; sauté for 1 minute until fragrant. Stir in gochujang, miso paste, soy sauce, mirin, and rice vinegar. Cook for 1 to 2 minutes. Pour in stock and water; bring to a simmer and cook gently for 10 minutes.
04 - Heat a skillet over high heat. Quickly sear the marinated beef slices for 2 to 3 minutes until just cooked. Remove and set aside.
05 - Prepare ramen noodles according to package instructions. Drain well and divide evenly among four bowls.
06 - Add baby spinach or bok choy to the 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 Advice:
01 -
- The broth tastes like you've been simmering it for hours, but it comes together in under 30 minutes.
- That perfectly jammy soft-boiled egg adds richness without any fussiness—just timing and an ice bath.
- You can crank up the heat or dial it back depending on your mood and who's eating.
02 -
- The difference between a good egg and a disappointing one comes down to those 6–7 minutes and the ice bath—trust the timing, not your instincts.
- Your broth tastes even better the next day; if you make extra, refrigerate it and the flavors deepen overnight.
- Don't skip toasting the sesame seeds yourself if you have time; it wakes up their flavor and makes the whole bowl taste more deliberate.
03 -
- If your eggs crack while boiling, lower them more gently and consider adding a teaspoon of salt to the water to raise the temperature slightly.
- Bloom your aromatics in hot oil before adding liquids; it's the difference between a broth that tastes like something and a broth that tastes like water with things in it.