Pot roast ramen with soy sauce egg

Doesn’t look anything like instant ramen, eh? See, we had leftoverpot roastand because no one in the family likes eating a dish in nothing but reheated form, we always try to get creative with leftovers. Before wrapping the unsliced pot roast and putting it in the fridge, my daughter, Alex, and I already discussed what to do with it the next day.

Note that you don’t have to cook pot roast the way we did to make this dish. In fact, plain boiled beef will do. Just make sure that the meat is ultra tender and that it has been cut into really thin slices.

And the soy sauce eggs? Those were prepped ahead of time too. That’s why the total cooking time indicated in the recipe below is so short. See the linked post below for instructions on making soy sauce eggs.

Okay, so, which component of this noodle soup came from a pack of instant ramen? Everything! The noodles, the dried vegetables and the seasonings. The noodles and dried vegetables were cooked in water and drained. The seasoning packet was stirred in water and heated. And then, all the upgrades happened.

Pot roast ramen with soy sauce egg

Mild Jin Ramen is used in this recipe so the broth has a little heat (although the mayo downplays the spiciness well). If you want more heat, choose Jin Ramen labeled "spicy". If you prefer your ramen without the spice, any chicken, pork or beef ramen are okay to use.

Prep: 15 minutes mins

Cook: 3 minutes mins

Total: 18 minutes mins

Servings: 3 people

Course: Main Course

Cuisine: Japanese

Label: Instant Ramen Hacks

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Ingredients

• 15 to 18 slices cooked beef (we used leftover pot roast)
• 2 packets Jin Ramen
• 3 bunches bok choy
• 2 tablespoons toasted sesame seeds
• ¼ cup Kewpie mayo
• 3 shoyu (soy sauce) eggs shelled and halved
• Japanese soy sauce to taste
• 3 tablespoons thinly sliced scallions

Instructions

• Cut the cooked beef into thin slices and divide into three portions.
• In a pan, boil about four cups of water and dump in the noodles from the ramen packets, and the bok choy.
• Cook the noodles and bok choy for three minutes, then drain immediately.
• Divide the bok choy among three bowls.
• Cool the noodles under the tap to prevent it from turning soggy, then divide among the three bowls with the bok choy.
• With a mortar and pestle (or a mini food processor), grind the sesame seeds into a paste.
• Heat another four cups of water in a clean pan.
• Add the seasonings and dried vegetables from the ramen packet and boil for a minute.
• Place the Kewpie mayo in a bowl, ladle in hot broth and whisk until smooth.
• Stir the sesame paste and mayo mixture into the broth in the pan.
• Taste the broth and add soy sauce, if needed.
• Arrange beef slices in the bowls and pour hot broth over the meat and noodles.
• Drop in the shoyu egg halves.
• Garnish with scallions.
• Serve your pot roast ramen with soy sauce egg immediately.

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