Spicy Beef Ramen with Egg (Printable)

Tender beef in spicy umami broth with soft-boiled eggs, fresh scallions, and silky noodles.

# What You’ll Need:

→ 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 (adjust to taste)
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, for garnish)

# How To Make It:

01 - Combine sliced beef with soy sauce, sesame oil, and black pepper. Set aside to marinate while preparing broth.
02 - Bring a pot of water to a boil. Gently add eggs and boil for 6 minutes. Transfer immediately to an ice bath. Once cool, peel and set aside.
03 - Heat sesame oil in a large pot over medium heat. Sauté ginger and garlic for 1 minute until fragrant. Stir in miso paste, chili garlic sauce, soy sauce, and mirin. Pour in stock and simmer gently for 10 minutes.
04 - Sear the marinated beef in a hot skillet over high heat for 2–3 minutes until just cooked. Remove from heat.
05 - Prepare ramen noodles according to package instructions. Drain thoroughly.
06 - Divide noodles into bowls. Pour hot broth over noodles. Top each serving 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 tastes like it simmered for hours, but you'll have it ready in under an hour.
  • There's something deeply satisfying about cracking into a perfectly soft-boiled egg and watching that jammy yolk spill into the hot noodles.
  • It feels restaurant-quality but comes together in your own kitchen with ingredients you probably already have.
02 -
  • If your broth tastes flat or one-dimensional, a splash of fish sauce can wake it up and add a savory complexity that's hard to replicate.
  • Don't overcrowd your skillet when searing the beef—work in batches if you have to, because the meat needs direct contact with the heat to develop that beautiful crust.
  • Soft-boiled eggs are unforgiving; buy a kitchen timer and actually use it, because 6 minutes is the sweet spot between runny and hard.
03 -
  • Partially freeze your beef before slicing it—just 15 minutes in the freezer makes it infinitely easier to get thin, even slices that'll cook perfectly.
  • Toast your sesame seeds in a dry pan for 30 seconds before garnishing; it wakes them up and adds a nutty dimension to every bite.
  • Miso paste doesn't like boiling water, so stir it in after you've taken the broth off high heat to preserve its complex flavors.

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