Add all the ingredients for the beef to a bowl and marinate for 30 minutes or longer if preferred.

Make the Broth: Preheat oil in a pot over medium-low heat. Saute onion, garlic, and ginger, stirring often, until the onions are softened.

Add mushrooms, leeks, scallions, and broth into the pot, taking care that the vegetables are covered by about two inches (5 cm) of broth.

Cook over high heat until it reaches a rolling boil. Lower the heat to a mild simmer, then add the beef and cover the pot with a lid. Cook until the flavors develop.

Place the eggs into the broth, and cook for about 8 minutes. Remove the eggs and run under cold water until cooled. Then peel them.

Add noodles to the simmering broth and cook according to the instructions on the package.

Whisk matcha with hot water until smooth. Add in milk and sugar to taste. Pour over ice.

Portion the broth into bowls. Add the noodles and top with beef. Slice each egg in half lengthwise, then place two halves in every bowl. Garnish with cilantro. Enjoy with iced matcha latte.