Spicy Beef Ramen Soft Egg (Print Version)
Tender beef and spicy broth combine with soft-boiled eggs and noodles for a savory, vibrant meal.
# What You Need:
→ Beef
01 - 12 oz sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1 tsp cornstarch
05 - 1/2 tsp black pepper
→ Broth
06 - 1 tbsp vegetable oil
07 - 4 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 2 tbsp chili paste (gochujang or sambal oelek)
10 - 2 tbsp miso paste
11 - 2 tbsp soy sauce
12 - 1 tbsp mirin
13 - 1 tbsp rice vinegar
14 - 4 cups chicken or beef broth
15 - 2 cups water
16 - 1 tbsp brown sugar
→ Noodles & Toppings
17 - 10 oz fresh ramen noodles (or dried ramen noodles)
18 - 4 large eggs
19 - 1 cup bean sprouts
20 - 2 spring onions, thinly sliced
21 - 1 small carrot, julienned
22 - 1 sheet nori, cut into strips
23 - 1 tbsp toasted sesame seeds
24 - Fresh red chili, sliced
# How-To:
01 - Combine sliced beef with soy sauce, sesame oil, cornstarch, and black pepper in a bowl. Let marinate for 10 minutes while preparing other components.
02 - Bring a medium pot of water to boil. Gently add eggs and cook for 6-7 minutes for a soft, jammy center. Immediately transfer to ice water bath to stop cooking. Peel once cooled and set aside.
03 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger; sauté for 1 minute until fragrant but not browned.
04 - Stir in chili paste, miso paste, soy sauce, mirin, rice vinegar, and brown sugar. Cook for 1 minute, stirring constantly to incorporate and dissolve the sugars.
05 - Pour in chicken or beef broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes to develop depth of flavor.
06 - While broth simmers, heat a skillet over high heat. Sear marinated beef slices for 1-2 minutes until just cooked through with a nice char. Remove from heat immediately to prevent overcooking.
07 - Prepare ramen noodles according to package directions. Drain well and divide evenly among 4 serving bowls.
08 - Ladle hot broth generously over noodles. Arrange seared beef, halved soft-boiled eggs, bean sprouts, julienned carrot, sliced spring onions, nori strips, and sesame seeds on top. Add fresh chili slices for additional heat if desired.
09 - Serve immediately while piping hot. Encourage diners to mix toppings through the broth before eating.
# Expert Advice:
01 -
- The broth develops layers of flavor that taste like they simmered for hours but come together in under thirty minutes
- Soft boiled eggs with that perfectly jammy yolk feel like a restaurant technique you now own forever
02 -
- The beef will keep cooking slightly from residual heat, so pull it when it still looks a touch underdone
- Taste your broth before serving and adjust with more soy, vinegar, or sugar to hit your balance
03 -
- Freeze your beef for twenty minutes before slicing to get those thin, even strips
- Make the broth base a day ahead and the flavors will meld together even more