Spicy Beef Ramen Soft Boiled (Printable)
A comforting bowl combining tender beef, spicy broth, soft-boiled egg, and fresh greens in every serving.
# 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, finely 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 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
# How To Make It:
01 - Combine thinly sliced beef with soy sauce, sesame oil, cornstarch, and black pepper in a bowl. Set aside to marinate for at least 10 minutes.
02 - Bring a pot of water to a gentle boil. Lower in eggs and cook 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. Add sliced onion, minced garlic, and grated ginger; sauté for 2 to 3 minutes until fragrant.
04 - Stir in chili paste and miso paste; cook for 1 minute. Add stock, soy sauce, mirin, rice vinegar, and sugar. Bring to a gentle simmer and cook for 10 minutes.
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 until wilted.
06 - Cook ramen noodles according to package instructions. Drain and briefly rinse under 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 red chili flakes to taste. Serve immediately.
# Expert Advice:
01 -
- The broth builds layers of heat and umami that deepen with every spoonful, making each bite more satisfying than the last.
- Soft boiled eggs with jammy yolks add richness that mellows the spice just enough to keep you coming back.
- Everything comes together in under an hour, so you get restaurant quality ramen without the wait or the markup.
- The toppings let you customize the heat and texture, turning each bowl into your own creation.
02 -
- Don't overcook the beef or it will turn tough and chewy, pull it off the heat as soon as it loses its pink and let the residual heat finish the job.
- The ice bath for the eggs is not optional, skip it and you'll end up with rubbery whites and chalky yolks instead of that creamy center.
- Taste the broth before serving and adjust the salt, heat, or acidity, every stock is different and a small tweak makes a big difference.
- If your chili paste is very thick, bloom it in the oil for a full minute to unlock the flavor and prevent it from clumping in the broth.
03 -
- Slice the beef against the grain while it's slightly frozen, it makes thin, even slices effortless and they cook more evenly in the broth.
- If your broth tastes flat, add a splash more rice vinegar or a pinch of sugar to balance the heat and bring out the umami.
- Make a double batch of the soft boiled eggs and keep them in the fridge, they're perfect for quick lunches and snacks all week long.