Spicy Beef Ramen with Egg (Printable Version)
Tender beef in spicy umami broth with soft-boiled eggs, noodles, and scallions for a 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)
# Directions:
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. Immediately transfer to ice bath. Peel after cooling.
03 - Heat sesame oil in a large pot over medium heat. Sauté ginger and garlic for 1 minute. Add miso paste, chili garlic sauce, soy sauce, and mirin. Pour in stock and simmer gently for 10 minutes.
04 - Sear marinated beef in a hot skillet for 2 to 3 minutes until just cooked. Remove from heat.
05 - Prepare ramen noodles according to package instructions. Drain thoroughly.
06 - Distribute noodles evenly into 4 bowls. Ladle hot broth over noodles. Top each with beef slices, halved soft-boiled eggs, scallions, nori strips if using, sesame seeds, and bean sprouts if desired. Drizzle with chili oil for extra heat.
# Expert Tips:
01 -
- The spicy broth tastes like you've been simmering it for hours, but it comes together in under 30 minutes.
- That runny yolk melts into every slurp, making even the noodles taste luxurious.
- It's the kind of meal that feels indulgent but comes together on a weeknight with ingredients you probably have nearby.
02 -
- Don't overcook the beef—if you sear it longer than 3 minutes, it turns tough and chewy, which defeats the whole purpose.
- Whisk the miso paste into a small amount of warm broth first if it refuses to dissolve; this prevents lumps that ruin the texture.
- The difference between a good bowl and an extraordinary one is letting that broth simmer long enough to develop depth; you can't rush it.
03 -
- Make the broth ahead of time and reheat it gently when you're ready to serve; it actually tastes better the next day as flavors deepen.
- Soft-boiled eggs also freeze surprisingly well if you peel and cool them first; you can poach them right back to warmth in your broth when you need them.