Spicy Beef Ramen Soft Boiled Egg (Printable)
Tender beef and chewy noodles in a rich, spicy broth finished with a soft boiled egg and fresh garnishes.
# What You Need:
→ Beef & Marinade
01 - 10 oz flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1 tsp cornstarch
05 - 1/2 tsp freshly ground black pepper
→ Broth
06 - 1 tbsp vegetable oil
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced
09 - 1 tbsp grated ginger
10 - 2 tbsp chili paste (gochujang or sambal oelek)
11 - 2 tbsp soy sauce
12 - 1 tbsp miso paste
13 - 1 tbsp mirin
14 - 1 tbsp rice vinegar
15 - 4 cups low-sodium beef broth
16 - 2 cups water
→ Noodles & Toppings
17 - 4 portions fresh or dried ramen noodles
18 - 4 large eggs
19 - 3.5 oz shiitake mushrooms, sliced
20 - 2 small carrots, julienned
21 - 1 small bok choy, halved
22 - 2 spring onions, sliced
23 - 1 tbsp toasted sesame seeds
24 - 1 fresh red chili, thinly sliced (optional)
25 - Fresh coriander or cilantro, to garnish
# How To Cook:
01 - Combine flank steak with soy sauce, sesame oil, cornstarch, and black pepper in a bowl. Mix well and let marinate for 10 minutes.
02 - Bring a pot of water to a boil. Gently add eggs and cook for 6 minutes. Transfer immediately to ice water to cool, then peel and set aside.
03 - Heat vegetable oil in a large pot over medium heat. Sauté onion for 2 minutes until softened. Add garlic and ginger and cook for another minute.
04 - Add chili paste and mushrooms, cooking for 2 minutes. Stir in soy sauce, miso paste, mirin, and rice vinegar. Pour in beef broth and water, then bring to a gentle simmer.
05 - Heat a skillet over high heat and quickly sear the marinated beef for 1 to 2 minutes until just browned. Remove from heat.
06 - Add carrots and bok choy to the simmering broth. Cook for 3 to 4 minutes until vegetables are tender.
07 - Prepare ramen noodles following package instructions. Drain and divide among serving bowls.
08 - Ladle hot broth and vegetables over noodles. Top with sliced beef, halved soft-boiled eggs, spring onions, sesame seeds, chili slices, and fresh coriander.
# Expert Tips:
01 -
- It tastes like you've been simmering broth all day, but it actually comes together in under an hour.
- The spice level is yours to control, so it suits timid palates and heat seekers equally well.
- Soft-boiled eggs are forgiving once you nail the six-minute timer, and they transform the entire bowl.
- You can prep ingredients while the broth simmers, making it feel less like cooking and more like assembly.
02 -
- The six-minute egg timer is non-negotiable—even thirty seconds changes the texture from creamy to chalky.
- Never boil your broth after adding the miso paste, as heat destroys the beneficial enzymes and flattens the flavor.
- Marinating the beef in cornstarch genuinely transforms the texture; this isn't optional for tender results.
03 -
- Make the broth the night before and reheat it gently the next day—the flavors only deepen and meld together.
- Toast your own sesame seeds in a dry skillet for thirty seconds; the difference between toasted and raw is the difference between a good ramen and a remarkable one.