Spicy Beef Ramen Soft Egg (Printable)
Tender beef, spicy broth, chewy noodles, and soft-boiled eggs with fresh garnishes in one comforting bowl.
# What You'll 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 (e.g., 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 Make:
01 - Combine flank steak with soy sauce, sesame oil, cornstarch, and black pepper in a bowl. Mix thoroughly and let marinate for 10 minutes.
02 - Bring a pot of water to a boil, lower in the eggs gently and cook for 6 minutes. Transfer eggs to ice water immediately. Once cooled, peel and set aside.
03 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook for 2 minutes until softened. Stir in garlic and grated ginger and cook for 1 minute more.
04 - Add chili paste and sliced mushrooms to the pot, 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 slices for 1 to 2 minutes until just browned. Remove from heat and set aside.
06 - Add julienned carrots and halved bok choy to the simmering broth. Cook for 3 to 4 minutes until tender.
07 - Cook ramen noodles according to package instructions. Drain thoroughly and divide evenly among serving bowls.
08 - Ladle hot broth and vegetables over noodles. Top with seared beef slices, halved soft-boiled eggs, sliced spring onions, toasted sesame seeds, chili slices, and fresh coriander.
09 - Serve immediately, adjusting spiciness with extra chili paste or chili oil as desired.
# Expert Tips:
01 -
- It tastes like the kind of meal that feels like a hug from someone who knows exactly what you need.
- The whole thing comes together in under an hour, which means you can feed four people without spending your entire evening in the kitchen.
- Every component builds complexity without demanding technical skill—just patience and attention.
02 -
- Don't let the broth boil hard—a gentle simmer means flavors stay layered instead of merging into one blurry note.
- Soft-boiled eggs can betray you if your timing wavers; invest in a simple egg timer and trust it completely.
- The beef will keep cooking after you take it out of the pan, so pull it a moment before it feels fully done.
03 -
- Make your broth ahead and reheat it when you're ready to eat—it actually tastes better the next day as flavors marry and deepen.
- Keep your ingredients prepped but separate so you can layer them with intention rather than scrambling once you've started cooking.