Spicy Beef Ramen Soft Egg (Printable)

A warming bowl with spicy broth, tender beef, soft boiled egg, and chewy noodles for cozy, flavorful meals.

# What You'll Need:

→ Beef

01 - 10 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - ½ tsp freshly ground black pepper

→ Broth

05 - 1 tbsp vegetable oil
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 tbsp gochujang or Sriracha
09 - 1 tbsp miso paste
10 - 1 tbsp soy sauce
11 - 1 tbsp mirin
12 - 1 tbsp rice vinegar
13 - 4 cups beef or chicken stock
14 - 2 cups water

→ Noodles

15 - 10 oz fresh ramen noodles (or dried)

→ Toppings

16 - 4 large eggs
17 - 3.5 oz baby spinach or bok choy
18 - 1 carrot, julienned
19 - 2 scallions, thinly sliced
20 - 1 red chili, sliced (optional)
21 - 1 tbsp toasted sesame seeds
22 - Nori sheets, cut into strips (optional)

# How to Make It:

01 - Combine sliced beef with soy sauce, sesame oil, and black pepper in a bowl. Set aside to marinate during broth preparation.
02 - Bring water to a boil in a saucepan. Gently add eggs and boil for 6 to 7 minutes. Transfer eggs to an ice bath immediately. Once cooled, peel and set aside.
03 - Heat vegetable oil over medium heat in a large pot. Sauté garlic and ginger for 1 minute until fragrant. Stir in gochujang, miso paste, soy sauce, mirin, and rice vinegar; cook for 1 to 2 minutes. Add stock and water, bring to a simmer, and cook gently for 10 minutes.
04 - In a skillet over high heat, sear the marinated beef slices for 2 to 3 minutes until just cooked. Remove from heat and set aside.
05 - Cook ramen noodles according to package instructions. Drain and divide evenly among four serving bowls.
06 - Add baby spinach or bok choy to the simmering broth. Blanch for 1 to 2 minutes until wilted. Remove with tongs and set aside.
07 - Ladle hot broth over noodles in each bowl. Top with seared beef, blanched greens, julienned carrot, and halved soft boiled egg. Garnish with scallions, sliced chili, toasted sesame seeds, and nori strips as desired.

# Expert Advice:

01 -
  • The broth tastes like you've been simmering it for hours, but it comes together in under thirty minutes.
  • That soft boiled egg with its perfectly runny yolk transforms the entire bowl into something luxurious.
  • You can dial the heat up or down depending on who's eating, making it surprisingly flexible for different moods.
  • It's the kind of meal that feels fancy enough to impress guests but casual enough for a solo dinner night.
02 -
  • Don't skip the ice bath for the eggs—the temperature shock is what gives you that perfect soft yolk instead of a pale, overcooked one.
  • Taste your broth before serving and adjust the heat; a touch more gochujang or a squeeze of lime can transform a shy bowl into something memorable.
  • The beef cooks fast, so watch it closely; overcooked meat becomes tough, but even slight undercooking feels wrong, so find that exact moment it turns opaque.
03 -
  • Slice your beef against the grain while it's partially frozen; it stays tender and cuts like butter.
  • Make the broth ahead of time and let it sit overnight in the refrigerator—the flavors deepen and taste even better the next day.

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