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
Test Kitchen Notes
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
homemade or low sodium chicken broth
inch fresh ginger
smoky slab Bacon
about 2" from a stalk of lemongrass
package of ramen noodles (toss the soup packet)
dark soy sauce
Srirachia or your favorite hot sauce
more cloves of garlic
julienned mustard greens, baby spinach leaves, or kale
In This Recipe
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.