Spicy Beef Ramen Soft Boiled (Printer-friendly)
Bold beef and aromatic broth combine with noodles and soft boiled eggs for a comforting meal.
# What You'll Need:
→ Beef & Marinade
01 - 10.5 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tsp sesame oil
05 - 1 tsp cornstarch
→ Broth
06 - 1 tbsp vegetable oil
07 - 2 cloves garlic, minced
08 - 1 tbsp ginger, grated
09 - 1 tbsp chili paste (gochujang or sambal oelek)
10 - 1 tbsp miso paste
11 - 5 cups chicken or beef stock
12 - 2 tbsp soy sauce
13 - 1 tbsp rice vinegar
14 - 1 tbsp brown sugar
→ Noodles & Toppings
15 - 4 portions fresh or dried ramen noodles
16 - 4 large eggs
17 - 3.5 oz shiitake mushrooms, sliced
18 - 1 small carrot, julienned
19 - 2 spring onions, sliced
20 - 1.75 oz baby spinach
21 - 1 red chili, sliced (optional)
22 - 1 tbsp toasted sesame seeds
23 - Nori sheets, cut into strips (optional)
# Directions:
01 - Combine beef slices with soy sauce, mirin, sesame oil, and cornstarch in a bowl. Let marinate for at least 15 minutes at room temperature.
02 - Bring a pot of water to a gentle boil. Carefully lower eggs and simmer for exactly 6½ minutes. Transfer immediately to an ice bath to stop cooking, peel once cooled, and set aside.
03 - Heat vegetable oil in a large saucepan over medium heat. Add minced garlic and grated ginger; sauté for 1 minute until fragrant. Stir in chili paste and miso paste, cooking for another minute to develop flavors.
04 - Pour in stock, soy sauce, rice vinegar, and brown sugar. Bring to a simmer and cook for 10 minutes to allow flavors to meld together.
05 - Prepare ramen noodles according to package instructions. Drain thoroughly and set aside, keeping them warm.
06 - Heat a separate pan over high heat. Quickly sear marinated beef for 2-3 minutes until just cooked through. Remove from heat immediately to prevent overcooking.
07 - Add sliced mushrooms and julienned carrots to the simmering broth. Cook for 3 minutes until vegetables are just tender-crisp.
08 - Divide cooked noodles evenly among four serving bowls. Ladle hot broth with vegetables over noodles. Arrange seared beef slices, halved soft-boiled eggs, baby spinach, spring onions, sliced chili, sesame seeds, and nori strips on top.
09 - Serve ramen piping hot while broth remains steaming. Enjoy immediately for best texture and temperature.
# Expert Advice:
01 -
- The broth develops layers of flavor in under 15 minutes but tastes like it simmered all day
- Soft boiled eggs with gloriously jammy yolks are easier to master than you'd think
02 -
- The ice bath for eggs is non-negotiable unless you enjoy peeling away half the white with the shell
- Overcrowding the pan when searing beef will steam it instead of creating that beautiful caramelized exterior
03 -
- Pre-slice your beef when it's partially frozen for impossibly thin, uniform slices
- Keep toppings separate until serving so nothing gets soggy or overcooked