Spicy Beef Ramen with Soft Boiled Egg (Printable)
Bold and comforting noodle soup with tender beef, aromatic broth, and perfectly soft-boiled eggs with a kick of heat.
# What You'll Need:
→ Beef & Marinade
01 - 10 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tsp sesame oil
05 - 1 tsp cornstarch
→ Broth
06 - 1 tbsp vegetable oil
07 - 2 cloves garlic, minced
08 - 1 tbsp ginger, grated
09 - 1 tbsp chili paste (gochujang or sambal oelek)
10 - 1 tbsp miso paste
11 - 5 cups chicken or beef stock
12 - 2 tbsp soy sauce
13 - 1 tbsp rice vinegar
14 - 1 tbsp brown sugar
→ Noodles & Toppings
15 - 4 portions fresh or dried ramen noodles
16 - 4 large eggs
17 - 3.5 oz shiitake mushrooms, sliced
18 - 1 small carrot, julienned
19 - 2 spring onions, sliced
20 - 1.75 oz baby spinach
21 - 1 red chili, sliced
22 - 1 tbsp toasted sesame seeds
23 - Nori sheets, cut into strips
# How-To Steps:
01 - Combine the beef slices with soy sauce, mirin, sesame oil, and cornstarch in a bowl. Let marinate for at least 15 minutes at room temperature.
02 - Bring a pot of water to a gentle boil. Carefully lower the eggs into the water and simmer for exactly 6½ minutes. Immediately transfer to an ice bath to stop cooking, peel carefully, and set aside.
03 - Heat vegetable oil in a large saucepan over medium heat. Add minced garlic and grated ginger; sauté for 1 minute until fragrant. Stir in chili paste and miso paste, cooking for another minute to develop flavors.
04 - Pour in the stock, soy sauce, rice vinegar, and brown sugar. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together.
05 - Prepare ramen noodles according to package instructions. Drain well and set aside, tossing with a small amount of oil to prevent sticking if needed.
06 - Heat a separate pan over high heat. Quickly sear the marinated beef for 2–3 minutes until just cooked through. Remove from heat immediately to prevent overcooking.
07 - Add sliced shiitake mushrooms and julienned carrots to the simmering broth. Cook for 3 minutes until just tender-crisp.
08 - Divide cooked noodles among four serving bowls. Ladle the hot broth and vegetables over the noodles. Arrange seared beef slices, halved soft-boiled eggs, baby spinach, spring onions, sliced chili, sesame seeds, and nori strips on top.
09 - Serve the ramen piping hot while the broth is at its peak temperature. For extra richness, drizzle with chili oil just before serving.
# Expert Advice:
01 -
- The broth develops layers of flavor in under thirty minutes
- You get that ramen shop experience without leaving your pajamas
02 -
- Six and a half minutes is the sweet spot for soft boiled eggs, one minute longer and you lose that runny yolk
- The beef keeps cooking in the hot broth, so pull it from the pan while it is still slightly pink
03 -
- A drizzle of chili oil right before serving adds a final layer of heat and richness
- Cold beer or sake cuts through the spice and cleanses the palate between bites