Save This dish features tender marinated beef slices and a vibrant, spicy broth infused with garlic, ginger, miso, and chili paste. Soft boiled eggs add a creamy texture, while fresh shiitake mushrooms, carrots, and spinach provide balance and color. The noodles cook to tender perfection and are matched with savory beef and umami-rich broth for a warming and satisfying experience ideal for a flavorful main course.
The first time I attempted homemade ramen, I accidentally set off every smoke detector in my apartment while trying to get that perfect sear on the beef. My roommate thought I'd burned down the kitchen, but when the smoke cleared, I discovered something magical about how high heat transforms marinated meat into something almost candy-like and impossibly tender.
Last winter, during a particularly brutal cold snap, I made massive batches of this soup for friends who were trapped inside by snow. We sat around my tiny table, steam rising from our bowls, faces flushed from the gentle heat of the broth, and forgot entirely about the freezing weather outside.
Ingredients
- Beef sirloin or flank steak: Thinly slicing against the grain makes every bite tender, and the quick marinade transforms the meat completely
- Soy sauce and mirin: This classic combination creates that perfect balance of salty and sweet that defines Japanese-inspired cooking
- Chili paste: Gochujang brings depth beyond just heat, with fermented complexity that builds character in the broth
- Miso paste: The secret ingredient that adds instant umami richness without hours of simmering
- Ramen noodles: Fresh noodles cook in minutes but dried work beautifully too, just don't overcook them
- Large eggs: Room temperature eggs peel more easily after their ice bath
- Shiitake mushrooms: Their meaty texture holds up beautifully in hot broth
- Soft boiled eggs: The absolute crown jewel of any proper ramen bowl
Instructions
- Marinate the beef:
- Toss the sliced beef with soy sauce, mirin, sesame oil, and cornstarch until evenly coated, then let it rest for at least 15 minutes while you prep everything else
- Perfect the eggs:
- Lower eggs into gently boiling water for exactly 6 and a half minutes, then immediately plunge into ice water for easy peeling later
- Build the broth base:
- Sauté garlic and ginger in oil until fragrant, about 1 minute, then stir in chili paste and miso until they bloom into something aromatic and deeply inviting
- Simmer the soup:
- Pour in stock, soy sauce, rice vinegar, and brown sugar, then let everything meld together for 10 minutes of gentle bubbling
- Cook the noodles:
- Boil ramen noodles according to package directions, drain immediately, and divide among bowls to prevent sticking
- Sear the beef:
- Crank up the heat and quickly cook the marinated beef in batches, getting a nice crust while keeping the interior pink and tender
- Finish the broth:
- Add mushrooms and carrots to the simmering broth for just 3 minutes until they're barely tender, still holding their shape
- Assemble the bowls:
- Layer noodles first, ladle over that fragrant broth with vegetables, then arrange beef, halved eggs, spinach, spring onions, chili slices, and sesame seeds like you're plating something precious
Save My sister-in-law asked for this recipe after one bowl and now makes it every Sunday for meal prep. She texts me photos of her beautifully arranged toppings every week, each bowl looking more restaurant-worthy than the last.
Making It Your Own
I've played with different proteins over the years, and while sliced beef is my go-to, shredded chicken works surprisingly well. The key is keeping the protein quick-cooking and thinly sliced so it stays tender in the hot broth.
Broth Secrets
Don't skip the rice vinegar and brown sugar. That tiny hit of acid and sweetness balances the salty elements and makes every spoonful more craveable than the last. I learned this from a chef who explained that great soup always needs contrast.
Serving Suggestions
This ramen transforms into a complete meal with just a few simple sides. The key is balancing the hot, rich soup with something fresh and cold.
- Cold cucumber salad dressed with rice vinegar cuts through the broth beautifully
- Steamed dumplings from the freezer section make this feel like a takeout night at home
- A simple green salad with miso dressing adds brightness without much effort
Save There's something deeply satisfying about slurping hot noodles from a steaming bowl, especially when you made every component yourself. This ramen has become my go-to comfort food, and I hope it finds its way into your regular rotation too.
Recipe Questions & Answers
- → How do you achieve the perfect soft boiled egg?
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Simmer eggs gently for 6½ minutes, then transfer to an ice bath to stop cooking, ensuring a creamy yolk with firm whites.
- → What cut of beef works best for this dish?
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Thinly sliced sirloin or flank steak are ideal for quick searing and tender bites that complement the broth and noodles.
- → Can the spice level be adjusted?
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Yes, modify the amount of chili paste used to suit your preferred heat intensity, from mild to boldly spicy.
- → What broth options can I use?
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A rich chicken or beef stock base provides depth, but vegetable broth can be used for a lighter or vegetarian variation.
- → How do I prepare the toppings?
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Sauté mushrooms and carrots briefly, slice spring onions and chili, and prepare spinach fresh for layering atop the noodles and broth.
- → What sides pair well with this dish?
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A chilled Japanese beer or light sake complements the deep flavors and spice beautifully.
