Beef ramen

Beef ramen

Posh Eggs
30 mins
Louise Hagger

Make the soy-marinated eggs a day in advance. They are delicious eaten on their own or sliced through a salad.


Quantity Ingredient

For the soy-marinated eggs

Quantity Ingredient
2 eggs
50ml soy sauce
2 tablespoons mirin

For the ramen

Quantity Ingredient
1 litre good-quality beef stock
4 slices peeled root ginger
2 garlic cloves, peeled and sliced
1 red chilli pepper, deseeded and finely sliced
85g udon or ramen noodles
180g beef sirloin or rump steak
1 1/2 tablespoons teriyaki sauce
1 teaspoon sesame oil, plus extra for drizzling
1 tablespoon miso paste
1 tablespoon soy sauce
90g baby pak choi, leaves separated
55g beansprouts

To garnish

Quantity Ingredient
2 spring onions, finely shredded
1 lime, cut into wedges


  1. Cook the eggs a day in advance. Bring a small pan of water to the boil, carefully lower in the eggs and boil for 6 minutes. Rinse under cold running water to cool quickly then peel. Place the eggs in a small resealable plastic bag with the soy sauce and mirin. Refrigerate for 4 hours, or overnight, to marinate.
  2. The next day, drain the eggs and set aside to come up to room temperature.
  3. Pour the stock into a pan, add the ginger, garlic and most of the chilli. Bring to the boil then gently simmer over medium-low heat for 15 minutes.
  4. Meanwhile, bring a large pan of water to the boil and cook the noodles for 6–8 minutes, or until soft. Drain and set aside while you cook the beef.
  5. Heat a frying pan over high heat. Brush the beef with half the teriyaki sauce and sesame oil. Add to the pan and sear for 1–2 minutes each side. Remove from the heat, brush with the remaining teriyaki sauce and slice on an angle – it should be rare.
  6. Stir the miso and soy sauce into the broth. Add the beef, pak choi and beansprouts and stir to warm through. Spoon the noodles into serving bowls and ladle over the soup. Halve the eggs and arrange on top. Drizzle with sesame oil and garnish with the spring onions, reserved chilli and lime wedges.
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