Shoyu Beef Ramen Recipe

Soft-boil eggs

Bring a small pot of water to a rolling boil. Gently lower 2 large eggs into the water and boil for 6 minutes for jammy yolks. Meanwhile prepare an ice bath.

When done, transfer eggs to the ice bath for 5 minutes to stop cooking. Peel carefully.

Whisk together 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp water, and 1/2 tsp sugar in a small container. Submerge peeled eggs cut-side up if halved later, or whole eggs, in the marinade and refrigerate for at least 4 hours or up to 12 hours. (For this recipe use 2 eggs to yield 4 halves.)

When ready to serve, remove eggs from marinade and slice in half lengthwise. Reserve marinade for a splash into broth if desired.

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add smashed garlic and sliced ginger and sauté 1–2 minutes until fragrant but not browned.

Pour in 6 cups beef broth and 1 cup dashi. Bring to a gentle simmer.

Stir in 5 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tsp brown sugar. Simmer gently 12–15 minutes to allow flavors to meld. Skim any foam or impurities that rise to the top.

Season with 1 tsp kosher salt and 1 tsp white pepper, taste and adjust soy sauce or salt as needed. Keep broth hot on low heat while preparing noodles and toppings.

Toss 12 oz thinly sliced beef with 1 tbsp soy sauce, 1 tsp mirin, 1 tsp sesame oil, and 1/2 tsp minced garlic. Let sit 5–10 minutes.

Heat a nonstick skillet or cast-iron pan over high heat until very hot. Quickly sear the beef in batches for 20–40 seconds per side until just browned but still tender. Remove and keep warm. Reserve any juices and add a small splash (1–2 tsp) to the broth for extra beef flavor if desired.

Bring a large pot of water to a roaring boil. Cook 8 oz fresh or dried ramen noodles according to package instructions (typically 2–4 minutes for fresh, 4–5 minutes for dried) until al dente. Drain and rinse briefly under hot water to remove excess starch, then divide between two bowls (serves 2).

Reheat bamboo shoots and corn in a small pan or in the microwave until warm (about 1–2 minutes). Rehydrate wakame according to package instructions and drain well.

Ladle 2.5 cups of hot broth into each bowl over the noodles (divide broth evenly). If you reserved marinade from the eggs, add up to 1 tsp into each bowl for an umami boost.

Arrange toppings on each bowl: place half of the seared beef (about 6 oz per bowl sliced or folded), 1/4 cup warm bamboo shoots, 1/4 cup corn, 1 tbsp rehydrated wakame, 1–2 halved marinated eggs per bowl (for two bowls use 2 halves each), and scatter 1.5 tbsp sliced scallions per bowl.

Garnish each bowl with 1 strip of nori tucked into the side, a light sprinkle of sesame seeds (1/2 tsp per bowl), and an optional crack of white pepper. Serve immediately.