Simple Beef Ramen with Soft Boiled Egg
Simple Beef Ramen with Soft Boiled Egg

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, simple beef ramen with soft boiled egg. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Simple Beef Ramen with Soft Boiled Egg is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Simple Beef Ramen with Soft Boiled Egg is something which I’ve loved my entire life.

Soft-boiled eggs can be stored in the refrigerator, covered for up to three days. Make the eggs: Bring a small pot of salted water to a boil. Turn down to a simmer and add the eggs.

To get started with this particular recipe, we have to prepare a few components. You can have simple beef ramen with soft boiled egg using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Simple Beef Ramen with Soft Boiled Egg:
  1. Take 1 tsp. Sesame oil
  2. Get 1 tsp. Olive oil
  3. Get 2 cloves garlic, minced
  4. Get 2 tsp. Freshly grated ginger
  5. Take 4 C. Beef broth
  6. Get 1 Tbsp. Rice vinegar
  7. Prepare 3 Tbsp. Soy sauce
  8. Take 1 Tbsp. Sriracha (optional)
  9. Prepare 6 oz. Ramen noodles
  10. Take 4 green onions, sliced
  11. Get 2 large eggs, soft boiled

The toppings for Ramen are up to you, I recommend something crunchy (shredded carrots and peppers), something creamy (soft boiled egg) and something spicy (Sriracha). Mirin and rice wine vinegar are interchangeable for this ramen recipe. Homemade ramen deserves the very best toppings, like these perfectly soft-boiled eggs marinated in a sweet and salty soy-based sauce. Split in half and resting on the noodles, they're an amazing accompaniment to enrich and flavor the ramen.

Steps to make Simple Beef Ramen with Soft Boiled Egg:
  1. Heat olive oil and sesame oil in a large saucepan over medium heat. Add garlic and ginger and simmer until fragrant. About 1-2 minutes. Do not brown the garlic.
  2. Add the broth, sriracha, rice vinegar, and soy sauce. Stir and bring to a simmer for about 5 minutes. Taste and adjust heat and taste to your liking.
  3. Carefully add the ramen noodles into the simmering broth and allow to cook 2-3 minutes or until cooked and tender.
  4. Transfer the soup to two bowls and allow to cool a bit. Meanwhile make the soft boiled eggs.
  5. Bring water to a boil in a small saucepan, add the eggs and let boil for 5 minutes. While boiling add ice to a small bowl and fill with water. Remove the eggs and place into the ice bath for 1-2 minutes until cool enough to handle. Lightly crack and roll them on a flat surface, peel and slice in half and place ontop the ramen. Garnish with green onions.

If you have broth leftover from chashu pork, it can be used to marinate the eggs in place of the other ingredients.\n Great recipe! The vinegar in the water made pealing eggs easy for the first time in my life. Best ramen egg recipe I've found to date. Sweet & savory perfect soft boiled egg with luxrious soft-set yolk and smooth just-set white. Please don't just eat it with ramen! 😀 Gently lower the eggs into the boiling water, then decrease the temperature, so the water maintains a gentle boil.

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