Spicy Beef Ramen Soft Egg (Printable)

A comforting bowl featuring tender beef, spicy broth, ramen noodles, and soft-boiled eggs.

# What You Need:

→ Beef

01 - 10 oz sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp toasted sesame oil
04 - 1 tsp cornstarch
05 - 1/2 tsp freshly ground black pepper

→ Broth

06 - 1 tbsp vegetable oil
07 - 1 onion, thinly sliced
08 - 3 cloves garlic, minced
09 - 1 tbsp grated ginger
10 - 2 tbsp chili paste (e.g., gochujang or sambal oelek)
11 - 1 tbsp miso paste
12 - 6 cups chicken or beef stock
13 - 2 tbsp soy sauce
14 - 1 tbsp mirin (optional)
15 - 1 tbsp rice vinegar
16 - 1 tsp sugar

→ Noodles & Toppings

17 - 4 servings fresh or dried ramen noodles
18 - 4 large eggs
19 - 3.5 oz shiitake mushrooms, sliced
20 - 3.5 oz baby spinach or bok choy
21 - 2 spring onions, thinly sliced
22 - 1 tbsp toasted sesame seeds
23 - 1 sheet nori, cut into strips
24 - Red chili flakes, to taste

# How To Cook:

01 - Combine sliced beef with soy sauce, sesame oil, cornstarch, and black pepper. Set aside for at least 10 minutes.
02 - Bring a pot of water to a gentle boil. Gently lower in eggs and boil for 6 to 7 minutes for soft yolks. Transfer to ice water to cool, then peel and halve.
03 - Heat vegetable oil in a large pot over medium heat. Sauté onion, garlic, and ginger until aromatic, about 2 to 3 minutes. Stir in chili and miso pastes, cooking for one minute.
04 - Add stock, soy sauce, mirin, rice vinegar, and sugar. Bring to a gentle simmer and cook for 10 minutes.
05 - Add marinated beef and shiitake mushrooms to the simmering broth. Cook 5 to 7 minutes until beef is just done and mushrooms are tender. Add spinach or bok choy and cook 1 to 2 minutes until wilted.
06 - Cook ramen noodles according to package instructions. Drain and briefly rinse with hot water.
07 - Divide noodles among bowls. Ladle hot broth with beef, mushrooms, and greens over noodles. Top each bowl with halved soft-boiled eggs, spring onions, toasted sesame seeds, nori strips, and a sprinkle of red chili flakes as desired.
08 - Serve immediately while hot and enjoy.

# Expert Tips:

01 -
  • The broth has real depth from miso and chili paste, not just salt and powder.
  • Soft-boiled eggs turn creamy when you stir them in, thickening every spoonful.
  • It comes together in under an hour but tastes like you simmered it all day.
  • You can adjust the heat level without losing the richness of the soup.
02 -
  • If you overcook the eggs, they'll still taste good but you'll lose that creamy yolk that makes the broth luxurious.
  • Don't skip marinating the beef, even for just 10 minutes it makes a noticeable difference in tenderness.
  • Rinse the noodles briefly after cooking so they don't clump together in the bowl.
03 -
  • Freeze the beef for 15 minutes before slicing so you can cut it thin enough to see through.
  • Use a slotted spoon to lower the eggs into boiling water one at a time so they don't crack.
  • Taste the broth before you assemble and adjust the soy sauce, vinegar, or sugar to your liking.
  • If you want the broth richer, stir in a spoonful of tahini or peanut butter at the end.

Go Back