Spicy Beef Ramen Soft Boiled Egg (Printable)
Bold and comforting noodle soup with tender beef, aromatic broth, and perfectly soft-boiled egg, finished with spicy heat and fresh toppings.
# What You'll Need:
→ Beef & Marinade
01 - 10.5 ounces beef sirloin or flank steak, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon mirin
04 - 1 teaspoon sesame oil
05 - 1 teaspoon cornstarch
→ Broth
06 - 1 tablespoon vegetable oil
07 - 2 cloves garlic, minced
08 - 1 tablespoon ginger, grated
09 - 1 tablespoon chili paste
10 - 1 tablespoon miso paste
11 - 5 cups chicken or beef stock
12 - 2 tablespoons soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon brown sugar
→ Noodles & Toppings
15 - 4 portions fresh or dried ramen noodles
16 - 4 large eggs
17 - 3.5 ounces shiitake mushrooms, sliced
18 - 1 small carrot, julienned
19 - 2 spring onions, sliced
20 - 1.75 ounces baby spinach
21 - 1 red chili, sliced
22 - 1 tablespoon toasted sesame seeds
23 - Nori sheets, cut into strips
# How To Make:
01 - Combine the beef with soy sauce, mirin, sesame oil, and cornstarch in a bowl. Let marinate for at least 15 minutes to tenderize and infuse flavor.
02 - Bring a pot of water to a gentle boil. Carefully lower in the eggs and simmer for exactly 6½ minutes. Transfer immediately to an ice bath to stop cooking, peel once cooled, and set aside.
03 - Heat vegetable oil in a large saucepan over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant. Stir in chili paste and miso, cooking for another minute to release flavors.
04 - Pour in stock, soy sauce, rice vinegar, and brown sugar. Bring to a simmer and cook for 10 minutes, allowing flavors to meld into a rich, balanced broth.
05 - Prepare ramen noodles according to package instructions. Drain thoroughly and set aside, keeping them warm if possible.
06 - Heat a separate pan over high heat. Quickly sear the marinated beef for 2–3 minutes until just cooked through, achieving a nice caramelization. Remove from heat immediately.
07 - Add mushrooms and carrots to the simmering broth. Cook for 3 minutes until just tender, maintaining their texture.
08 - Divide noodles between four bowls. Ladle over the hot broth with vegetables. Arrange beef slices, halved soft-boiled eggs, spinach, spring onions, chili, sesame seeds, and nori on top.
09 - Serve piping hot while noodles retain their springy texture and eggs remain perfectly jammy.
# Expert Tips:
01 -
- The broth develops incredible depth in just 30 minutes, thanks to the miso and chili paste combination
- That perfectly soft boiled egg with its golden jammy center is easier to achieve than you might think
- Everything comes together in under an hour, making weeknight ramen entirely possible
02 -
- Timing the eggs precisely at 6½ minutes is crucial for that perfect jammy center, so set a timer and don't guess
- Don't let the broth come to a rolling boil after adding the miso, as high heat can make it grainy and unpleasant
- The beef cooks in seconds, so have everything else ready before you start searing or it will overcook
03 -
- Make extra broth and freeze it in portions for quick weeknight meals that taste even better the second time
- Invest in a good quality miso paste and keep it refrigerated, it lasts forever and elevates everything it touches