Bacon And Egg Ramen

This Bacon and Egg Ramen is a fusion of classic breakfast flavors with rich, umami-packed broth and perfectly cooked noodles. It’s quick, hearty, and super satisfying!

Ingredients

For the Ramen:

2 packs instant ramen noodles (discard seasoning packets)
4 slices bacon, chopped
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp soy sauce
1 tbsp miso paste (optional, for extra depth)
½ tsp chili flakes (optional, for spice)
4 cups chicken or vegetable broth
1 tbsp butter

For the Toppings:

2 soft-boiled eggs, halved
½ cup green onions, sliced
½ cup mushrooms, sliced (optional)
1 tbsp sesame seeds
1 sheet nori (seaweed), torn (optional)
Sriracha or chili oil (for extra heat)

Instructions

1. Cook the Bacon

In a large pan over medium heat, cook bacon until crispy. Remove and set aside.

2. Build the Broth

In the same pan with bacon drippings, sauté garlic and ginger for 30 seconds until fragrant.
Add soy sauce, miso paste, and chili flakes, stirring to combine.
Pour in chicken broth, bring to a simmer, and let cook for 5 minutes.

3. Cook the Noodles

Add ramen noodles to the broth and cook according to package instructions (about 3 minutes).
Stir in butter for a rich, velvety finish.

4. Assemble & Serve

Divide ramen into bowls.
Top with soft-boiled eggs, crispy bacon, green onions, sesame seeds, and mushrooms.
Garnish with nori and a drizzle of sriracha or chili oil.

Tips & Variations

Creamier Version: Stir in ½ cup heavy cream or coconut milk.
Spicy Twist: Add gochujang, extra chili oil, or sliced jalapeños.
Extra Protein: Add shredded chicken, tofu, or more eggs.
Keto Option: Use zucchini noodles or shirataki noodles instead of ramen.