Bacon & Egg Ramen
Author Notes: This is my pantry special; it uses things that I always have on hand and is a great end of a crappy day meal. It's simple and satisfying and adaptable. —Aliwaks
Food52 Review: This soup is simple to make and comes together quickly. The combination of ginger, lemongrass, and black vinegar give it a very flavorful and unique taste -- it is reminiscent of beef broth, but with asian highlights. It's a nice take on ramen, and great if you need to make something hearty and quick. I think mushrooms would make a nice addition. —Dawne Marie
Serves 2
- 1 quart homemade or low sodium chicken broth
- 1 inch fresh ginger
- 2 cloves garlic
- 3 ounces smoky slab Bacon
- 1 piece about 2" from a stalk of lemongrass
- 1 package of ramen noodles (toss the soup packet)
- 2 tablespoons dark soy sauce
- 1 tablespoon black vinegar
- 2 eggs
- 1 handful chopped scallions
- 1 drop Srirachia or your favorite hot sauce
- 2 more cloves of garlic
- 1 handful julienned mustard greens, baby spinach leaves, or kale
- Place bacon, ginger, garlic & lemongrass in a pot. Add stock and bring to a simmer. Simmer for 30 to 45 minutes.
- In a separate pot, bring water to a boil and cook ramen noodles according to directions. Drain and set aside.
- Remove bacon, lemongrass, and ginger. Reserve the bacon for later. Add in greens (unless using baby spinach), soy sauce, and vinegar. Taste and check for salt, then add salt and pepper to taste.
- Slice the bacon. Add sliced garlic cloves to a pan with the bacon, and fry both until crisp.
- Drop eggs one at a time into the stock. (if you crack them in a bowl first, it is less likely that you will accidentally get a shell in your soup.)
- Place ramen noodles (and baby spinach if using) in a bowl. Carefully remove the eggs before they are completely cooked (a slotted spoon works best). Ladle the hot broth over the eggs and noodles.
- Cover with Bacon, fried garlic, and scallions. Garnish with a squirt or two of hot sauce.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner
- This recipe was entered in the contest for Your Best Recipe with Noodles
- This recipe was entered in the contest for Your Best Noodle Soups
9 months ago Nick Bubs
Made it last night. Well, not really what I expected. I couldnt find the flavors that I usually like in ramen noodle soups. And the broth was overpowering. Might need quite a few tweaks. But on the other hand, a good ramen would take a full day to cook, so what you lose in taste, you make up in convenience.
11 months ago Jesse Pyatt
Made this tonight. It was insanely good. Only thing I did different is I strained the stock through cheesecloth. Great recipe.
over 2 years ago Cindy Rucker
Made this for dinner the other night. Loved the broth, but it reduced a lot and was pretty thick in the end. I had black vinegar on hand, but I didn't have dark soy sauce, so I used regular soy with a little sugar (everything I read online about dark soy replacements mentioned molasses or other type of sweetener. I couldn't easily replace the richness, but I could replace the sweet!) Next time, I'll use more broth, but otherwise, a winner!
over 2 years ago Rebekah
Did this tonight, was wonderful, only thing I changed was using cider vinegar because we couldn't find black vinegar and did the baby spinach. Will use a sturdier green next time, like the kale, and more of it, but this was great over all.
over 2 years ago Linda Rademaker
Really liked this! The poached egg was particularly nice. Used regular bacon and it worked out nicely
over 2 years ago megs
I started with trader joes miso ginger stock (nice product), only used 2 slices of bacon and added Kaifer leaves in place of lemongrass (didn't have any left). In the end I used stripped sweet potato leaves, added shredded ham and instead of dark soy sauce, drizzled me kamp (sweet soy sauce) and liberal Siracha over the noodles before adding broth. My husband loved it. He called it breakfast with broth;)- Thanks for this!
over 3 years ago Midge
Loved this! Thanks for a keeper.
over 3 years ago Carmas
My first attempt was lacking. Should have used a better bacon,to reinforce the broth. Definitely a learning experience, and a recipe I will certainly try again. I used Soba noodles, and was pleased by the texture.
over 3 years ago Carmas
Can't wait to give the recipe a try!
over 3 years ago Brian Stolzman
AWESOME.....The egg scared me but turned out perfect. Totally agree with everyone else's comments. Gonna be a regular meal....
over 3 years ago chefbonandee
Boyfriend and I made this for dinner last night. It turned out amazing! I think I made a comment along the lines of "man this is good!" after every bite. We added 2 extra cups of water to the broth, and also added a whole serrano and a whole thai chili to the liquid because we like some heat. We subbed rice vinegar for black vinegar, added crimini mushrooms, and used red kale for the greens. Looking forward to making this again!
over 3 years ago chefbonandee
I almost forgot... we also added lemon juice and lemon peel to the broth while it was simmering away, and then another squeeze of lemon juice on top of each bowl before we dug in.
over 3 years ago Zoom
I made this for lunch today. Thank you! It was absolutely amazing. I found some "Japanese Spinach" at the farmer's market and used it for the greens. Bliss! I followed the recipe pretty closely, but I think I'll play around with it the next time I make it.
over 3 years ago Cookie16
My boyfriend made this for me tonight hoping to cure my cold. He substituted rice vinegar as well after several failed attempted to find black vinegar on short noice. We had an easier time finding black, flavored sipping vinegars than the regular black variety.
We preferred using all of the ramen boiling water in to dilute the intensity of the broth and provide more broth for a larger bowl. All in all, I loved the flavor profile; its far more complex in taste that the recipe would lead you to believe.
Next time, I'd probably use 2 ramen noodle packets and add more greens for a more filling meal, but nonetheless, this is spectacular!
over 3 years ago andyj
Just made this for dinner. Used Beef broth, julienne carrots and spinach. Also substitute buckwheat yaka soba for ramen. Wife who is NOT a fan of noodle recipes, said "best she has ever had
over 3 years ago LisaJ
Just made this for lunch. Delicious. Subs included rice wine vinegar, lime peel and juice, and regular bacon. Hubby said beset ramen he's ever had.
over 3 years ago Cookie16
Looking forward to trying this!
over 3 years ago Tamio888
"EatsMeetsWest" - black vinegar is easy to find in any Asian market that features Chinese food products. All the major sauce companies - Koon Chun, Lee Kum Kee, Roland, etc - make it. There is also a Chinese black vinegar called 'Chinkiang Vinegar' which is probably too strong for this recipe.
over 2 years ago megs
I used the Chunkiang, but not as much, and thought it worked well, but then I had strong flavors in the soup to support it.
over 3 years ago EatsMeetsWest
The ramen looks scrumptious, and I can't wait to try it :) ! I was wondering, though - what can I substitute for the bacon? And where might I be able to find black vinegar? :)
over 3 years ago Aliwaks
If you are looking for a vegetarian substitute you could try something smoky like a smoked tofu or facon, if its just pork that you're avoiding a smoked turkey wing will give you some fat + umami. Could also try dried wood ear mushrooms + miso
over 3 years ago EatsMeetsWest
Thanks for the tips! The smoked turkey wing sounds intriguing :) Always thought that wings were only good for well, wings, but judging the amount of cholesterol, this option makes my heart much happier :D
over 3 years ago Aliwaks
THANK YOU Ladies..spelling corrected, I need to start wearing my glasses, vanity be damned
over 3 years ago Miachel Breton
Mm – what a great idea to get lemongrass.
P.S. I think sacon is bacon, too. :)