Spicy Beef Ramen Soft Egg (Printable)
Tender beef and spicy broth with noodles, soft eggs, and scallions for a warm, comforting meal.
# Ingredient List:
→ Beef
01 - 10.5 oz sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1/2 tsp freshly ground black pepper
→ Broth
05 - 6 cups low-sodium beef or chicken stock
06 - 2 tbsp miso paste
07 - 1 tbsp soy sauce
08 - 1 tbsp chili garlic sauce
09 - 1 tbsp mirin
10 - 2 tsp sesame oil
11 - 1 tbsp grated fresh ginger
12 - 3 cloves garlic, minced
→ Noodles and Toppings
13 - 4 portions fresh or dried ramen noodles
14 - 4 large eggs
15 - 3 scallions, thinly sliced
16 - 1 sheet nori, cut into strips (optional)
17 - 1 tbsp toasted sesame seeds
18 - 1 cup bean sprouts (optional)
19 - 1 tbsp chili oil (optional)
# Steps:
01 - Combine sliced beef with soy sauce, sesame oil, and black pepper in a bowl. Set aside to marinate.
02 - Bring water to a boil. Gently add eggs and cook for 6 minutes. Transfer to an ice bath, then peel and set aside.
03 - Heat sesame oil in a large pot over medium heat. Sauté ginger and garlic for 1 minute until fragrant. Add miso paste, chili garlic sauce, soy sauce, and mirin. Pour in stock and simmer gently for 10 minutes.
04 - In a hot skillet, sear marinated beef for 2–3 minutes until just cooked. Remove from heat.
05 - Prepare ramen noodles according to package instructions. Drain thoroughly.
06 - Divide noodles into four bowls. Ladle hot broth over noodles. Top each bowl with beef slices, halved soft-boiled eggs, scallions, nori strips, sesame seeds, and bean sprouts if desired. Drizzle with chili oil to taste.
# Expert Tips:
01 -
- The broth is bold and warming without being punishingly spicy, so you can control the fire with a drizzle of chili oil at the end.
- Soft-boiled eggs are the real star here—creamy, forgiving, and they turn the whole bowl into something luxurious.
- It feels restaurant-quality but takes less than an hour, which means you can make it on a weeknight without stress.
02 -
- Don't skip the ice bath for the eggs—those extra thirty seconds of cooling locks in the perfect jammy yolk instead of letting it cook further.
- Tasting and adjusting your broth before serving makes all the difference; every stove and every palate is different, so trust your taste buds over the recipe.
- Hot bowls change everything—run them under hot water or into the oven before plating so your broth stays hot from first bite to last.
03 -
- Make your broth ahead of time if you want—it actually tastes better the next day once the flavors have settled, and you can just reheat it while you cook the beef and noodles.
- Keep your bowls warm and your timing tight; everything in this dish tastes better when it's hot, and cold ramen is a different meal altogether.