Spicy Beef Ramen with Soft Boiled Egg (Print Version)
A bold, comforting bowl featuring tender beef, spicy broth, chewy noodles, and soft-boiled egg in perfect harmony.
# What You Need:
→ Beef
01 - 14 oz beef sirloin or flank steak, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon mirin
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon freshly ground black pepper
→ Broth
06 - 1 tablespoon vegetable oil
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced
09 - 2 tablespoons gochujang or 1 tablespoon sriracha
10 - 1 tablespoon soy sauce
11 - 1 tablespoon miso paste
12 - 4 cups beef broth
13 - 2 cups water
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sugar
→ Noodles & Toppings
16 - 10 oz fresh ramen noodles
17 - 4 large eggs
18 - 2 spring onions, thinly sliced
19 - 3.5 oz bean sprouts
20 - 1 sheet nori, sliced into strips
21 - 1 red chili, thinly sliced
22 - 2 tablespoons toasted sesame seeds
# Directions:
01 - In a bowl, combine beef slices with soy sauce, mirin, sesame oil, and black pepper. Marinate for at least 15 minutes.
02 - Bring a saucepan of water to a boil. Gently lower in the eggs and cook for 6 minutes. Transfer to ice water, cool, peel, and set aside.
03 - Heat vegetable oil in a large pot over medium heat. Sauté garlic and ginger until fragrant, about 1 minute. Add gochujang or sriracha, soy sauce, and miso paste; stir for 1 minute. Pour in beef broth and water. Add rice vinegar and sugar, then bring to a simmer. Cook uncovered for 15 minutes.
04 - Prepare ramen noodles according to package instructions. Drain and set aside.
05 - In a skillet over high heat, sear the marinated beef slices for 1-2 minutes until just cooked.
06 - Divide noodles among 4 bowls. Ladle hot broth over noodles. Top with seared beef, halved soft-boiled eggs, spring onions, bean sprouts, nori strips, and chili slices. Sprinkle with toasted sesame seeds.
07 - Serve immediately while hot.
# Expert Tips:
01 -
- The contrast between the silky broth and tender beef creates this magical moment when you close your eyes with the first spoonful and just forget everything else.
- You can adjust the heat level without compromising flavor, making it perfect for households where spice tolerance varies wildly (a lesson learned from my brother-in-law who cant handle even mild salsa).
02 -
- The noodles continue cooking in the hot broth, so drain them when theyre still slightly firmer than youd like them—I learned this after serving sadly mushy ramen more times than Id care to admit.
- Keep some extra broth simmering on the stove for topping up bowls—the noodles absorb liquid quickly, and nothing saddens me more than watching someone try to enjoy the last few bites of noodleless ramen.
03 -
- When slicing raw beef, freeze it for about 20 minutes first—this firms it up just enough to achieve those paper-thin slices that cook instantly and melt in your mouth.
- Reserve a small cup of the noodle cooking water before draining—adding a splash to the assembled bowl helps the broth coat each noodle perfectly for that restaurant-quality slurp.