Spicy Beef Ramen Soft Egg (Printable)
Tender beef and spicy broth combined with soft boiled egg and noodles for a warming dish.
# 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 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 - Combine sliced beef with soy sauce, sesame oil, and ground black pepper in a bowl. Set aside to marinate while preparing broth.
02 - Bring a saucepan of water to a boil; gently add eggs and cook for 6 to 7 minutes. Transfer to an ice bath immediately. Once cool, peel and set aside.
03 - Heat vegetable oil in a large pot over medium heat. Sauté garlic and ginger for 1 minute until aromatic. Add 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 and quickly sear marinated beef for 2 to 3 minutes until just cooked. Remove and set aside.
05 - Cook ramen noodles according to package instructions. Drain and divide evenly among four serving bowls.
06 - Add baby spinach or bok choy to simmering broth and blanch for 1 to 2 minutes until wilted. Remove using 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 spicy broth hits differently when you've layered the flavors yourself instead of relying on a packet.
- That soft boiled egg yolk breaking into the hot noodles feels like a small luxury you actually have time to create on a weeknight.
- It's a complete meal that looks restaurant-worthy but never feels like you're slaving away in the kitchen.
02 -
- Overcooking the beef ruins the whole thing—those thin slices cook faster than you think, and resting it briefly keeps it tender instead of stringy.
- Don't skimp on the ice bath for the eggs; it's the difference between creamy and rubbery, and it takes thirty seconds to matter.
- The broth needs a gentle simmer, not a rolling boil—violent heat will cloud it and make it taste harsh instead of complex.
03 -
- Make the broth ahead of time and reheat it gently before serving—the flavors actually deepen after a day in the fridge.
- Keep your noodles and broth separate until the last moment so the noodles don't get soggy, especially if you're cooking for guests.