Step 1: Make the broth base
In a bowl, combine 1 tbsp Kwikish Jollof Paste, the ramen seasoning packet, 1 egg yolk, 1 tsp miso paste, and 3 tbsp coconut milk. Mix well until smooth and set aside.

Step 2: Prep your toppings
Thinly slice your spring onions. Boil an egg for 6–7 minutes for a jammy yolk, then transfer immediately to cold water and peel when cool enough to handle.

Step 3: Cook the noodles and steak
Boil your noodles until they reach your desired firmness. Meanwhile, sear the sirloin in a very hot pan for 2 minutes each side for medium rare. Rest the steak before slicing.

Step 4: Build the broth
Drain the noodles and reserve the hot cooking water, this step is important. While constantly stirring, slowly pour the hot noodle water into your paste mixture until it emulsifies into a smooth, rich broth.

Step 5: Assemble
Add noodles to your bowl. Pour the broth over. Top with thinly sliced steak, halved jammy egg, and spring onions.

Serve immediately.

Chef's Tips

— Reserve that water: The starchy noodle water helps the broth come together smoothly and adds body. Don't skip this step.

— Rest your steak: Even 2–3 minutes of resting before slicing keeps the steak juicy and prevents it from overcooking from residual heat.

— Adjust the heat: Kwikish Jollof Paste carries spice. If you want a milder broth, start with half a tablespoon and build from there.