Give Instant Ramen A Major Upgrade With Leftover Roast Beef

When you're making instant ramen, say yes to everything. Yes to a jammy egg, yes to a drizzle of chili crisp, and perhaps even yes to the last few slices of roast beef from last night's dinner. We all know how good roast beef can be at its full glory, once it's rested after leaving the oven, juicy and imbued with meaty richness. As leftovers, it can still bring some of that same magic onto your instant ramen, and oftentimes, it's more than enough to give this familiar dish a major upgrade.

All things considered, instant ramen is one of the cleverest ways to use leftover roast beef. A quick splash of the hot, hearty broth, and this protein is saved from its predestined dryness after a night spent in the fridge. In return, the roast beef elevates your ramen in many incredible ways. Not only does it fill out the dish with much-needed protein, but it also brings about a savory depth that arrives on meaty bites. Taking on the seasonings' umami brine, its flavor complexity is next-level toothsome. Between tender strands of noodles and a broth that fills the senses with heart-warming aromas, the roast beef is the final missing piece you need for a comfort meal that barely requires any effort.

Reheating roast beef without sacrificing its tender texture can be quite a feat. If you have time, go low and slow with an oven roast, but for pure convenience's sake, merely slicing it and adding it to the simmering broth will do. For those also thinking about trying this twist with scratch-made ramen, consider using beef broth for a base flavor that will complement the roast beef beautifully. With any beef bone or joint still remaining, you can even roast and then simmer them to make the broth itself. Alternatively, utilize the roast beef's drippings, mixed with a few extra condiments and the seasoning packets, as a sauce for your instant ramen instead of opting for the broth like usual. This approach may give you less of that classic hearty warmth, but a whole lot more flavor intensity coating every morsel.

While roast beef remains the star, there's still room for other seriously unexpected ramen toppings. Any vegetable that's still on the roast beef plate is always welcome to the noodle bowl. Of course, traditional ramen choices, such as shiitake mushrooms, bean sprouts, and carrots, are never redundant either. Maybe even go with sweet corn to contrast all of that meaty richness, or a coleslaw mix to uplift the heaviness with its fresh, sweet tang. And considering how well roast beef takes to pickles, a forkful of pickled red onions certainly won't steer you off course. Beyond that, opt for soy-marinated eggs to add more umami intensity. Should the taste buds call for a kick of heat, grab some canned chipotle chiles, sliced jalapeños, or chili crisp — all of your usual spicy agents will work just fine with the roast beef.