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.
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
- ΒΌ 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.