The latest addition to our instant ramen hacks, this Kewpie mayo and sesame ramen is served with slices of tender beef, hard-boiled eggs, bok choy and scallions.
Doesn’t look anything like instant ramen, eh? See, we had leftover pot roast and 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.
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.
The night before, Alex soaked hard-boiled eggs in soy sauce. Half an hour before dinner, I brought out the pot roast and cut it into super thin slices. Alex, meanwhile, toasted sesame seeds and ground them into a paste. She squeezed Kewpie mayo into a bowl, poured in a little broth, whisked until the mayo was fully incorporated. The rest was a matter of assembly.
Kewpie Mayo and Sesame Ramen
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 bow, 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 Kewpie mayo and sesame ramen immediately.
