Fill a medium saucepan with water and bring it to a gentle boil over medium-high heat. Once the water is lightly bubbling, carefully lower the eggs into the saucepan one at a time using a spoon. Lowering them gently helps prevent the shells from cracking against the bottom of the pan.

Let the eggs cook according to your preferred texture. For soft, jammy yolks with a creamy center, cook them for about 6–7 minutes. If you prefer firmer yolks that are fully set, allow them to cook for closer to 9–10 minutes. Try not to overboil the water aggressively, as a gentle boil helps the eggs cook more evenly.

While the eggs are cooking, prepare a bowl filled with ice water. As soon as the eggs finish cooking, transfer them directly into the ice bath. This immediately stops the cooking process and helps prevent gray rings around the yolks while also making the eggs easier to peel later.

Allow the eggs to cool completely in the ice water for several minutes before peeling. Once cooled, gently tap the shells on a hard surface and peel carefully under running water if needed for smoother peeling.

Drain the konjac noodles into a fine mesh strainer and rinse them thoroughly under cold running water for at least 2–3 minutes. This step is extremely important because it removes excess packing liquid and improves both the flavor and smell of the noodles.

After rinsing, transfer the noodles into a dry skillet over medium heat without adding oil. Cook them for several minutes while stirring occasionally until most of the moisture evaporates. This helps the noodles develop a firmer, more ramen-like texture and allows them to absorb broth better later.

In a separate skillet, heat a small drizzle of sesame oil over medium-high heat. Once hot, add the thinly sliced beef in a single layer. Avoid overcrowding the skillet so the beef browns properly instead of steaming.

Cook the beef for several minutes until deeply browned with slightly crispy edges. Stir occasionally for even cooking, then remove the beef from the skillet and set it aside while you prepare the broth.

In a large soup pot, heat another drizzle of sesame oil over medium heat. Add the minced garlic and freshly grated ginger and sauté for about 1 minute until fragrant. Stir constantly so the garlic does not burn.

Pour the beef broth into the pot along with the soy sauce or coconut aminos, rice vinegar, and optional chili paste if you enjoy spice. Stir everything together well so the flavors combine evenly.

Bring the broth to a gentle simmer and allow it to cook for about 10–15 minutes. This simmering time helps deepen the savory ramen flavor and allows the garlic and ginger to fully infuse the broth.

Add the sliced mushrooms into the simmering broth and continue cooking until the mushrooms become tender and flavorful. They will soak up the broth beautifully and add extra richness to the ramen.

Stir the prepared konjac noodles into the broth and let them simmer for another 3–4 minutes. This allows the noodles to absorb the savory broth and improves their overall flavor and texture.

Divide the hot noodles and broth evenly between serving bowls, making sure each bowl gets a generous amount of broth and mushrooms.

Top each bowl with the cooked beef, halved soft-boiled eggs, sliced green onions, sesame seeds, and any additional toppings you enjoy such as chili oil, nori strips, or extra mushrooms.

Serve immediately while the ramen is hot, aromatic, and freshly prepared. The broth tastes best when steaming hot, and the contrast between the rich broth, tender beef, chewy noodles, and creamy eggs makes every bite incredibly comforting and satisfying.