Spicy Beef Ramen Soft Egg (Printer-friendly)
Tender beef and spicy broth combined with soft-boiled eggs, mushrooms, and greens in a flavorful noodle bowl.
# What you'll need:
→ Beef
01 - 10 oz beef sirloin or 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 onion, thinly sliced
08 - 3 cloves garlic, minced
09 - 1 tbsp ginger, grated
10 - 2 tbsp chili paste (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 portions 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
# Method:
01 - Combine sliced beef with soy sauce, sesame oil, cornstarch, and black pepper. Set aside at room temperature for at least 10 minutes.
02 - Bring a pot of water to a gentle boil. Lower in the eggs and cook for 6 to 7 minutes for soft yolks. Transfer eggs 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 fragrant, about 2 to 3 minutes. Stir in chili paste and miso paste, cooking for 1 minute.
04 - Add stock, soy sauce, mirin (if using), rice vinegar, and sugar. Bring to a gentle simmer and cook for 10 minutes to develop flavors.
05 - Add marinated beef and sliced mushrooms to the simmering broth. Cook for 5 to 7 minutes until beef is just cooked and mushrooms are tender. Add spinach or bok choy and cook for 1 to 2 minutes more until wilted.
06 - Cook ramen noodles according to package instructions. Drain and rinse briefly under hot water to prevent sticking.
07 - Divide noodles evenly among bowls. Ladle hot broth with beef, mushrooms, and greens over the noodles. Top each serving with halved soft-boiled eggs, spring onions, toasted sesame seeds, nori strips, and sprinkle with chili flakes as desired.
08 - Serve immediately while hot for optimal flavor and texture.
# Expert Tips:
01 -
- The broth is deeply savory with a kick that warms you from the inside out, perfect for cold evenings or when you need comfort in a bowl.
- Soft boiled eggs with jammy yolks turn every spoonful into something luxurious without any fancy technique.
- You can have everything ready in under an hour, faster than delivery and twice as satisfying.
- It tastes like you spent all day cooking, but really it's just good ingredients and a hot pot.
02 -
- Overcooking the eggs by even a minute turns the yolks powdery and pale, so set a loud timer and don't walk away from the stove.
- If you add the beef to boiling broth instead of simmering, it seizes up and turns tough, so keep the heat gentle and patient.
- Rinsing the noodles after cooking keeps the broth from getting gummy and cloudy, which I learned after serving a thick, starchy mess the first time.
- Miso paste clumps if you dump it straight into boiling liquid, so dissolve it in a ladle of warm broth first before stirring it in.
03 -
- Freeze your beef for 20 minutes before slicing so you can cut paper thin slices that cook in seconds and stay tender.
- Add a splash of the noodle cooking water to the broth if it tastes too intense, the starch mellows the heat without diluting the flavor.
- For restaurant level presentation, arrange the toppings in neat sections instead of scattering them, it takes five extra seconds and looks stunning.