Bacon And Egg Ramen

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🍜πŸ₯“πŸ₯š

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)
  • Β½ tsp chili flakes (optional, for spice)
  • 4 cups chicken or vegetable broth
  • 1 tbsp butter

For the Toppings:

  • 2 soft-boiled eggs, halved
  • Β½ cup green onions, sliced
  • Β½ 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, sautΓ© 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

βœ… Creamier Version: Stir in Β½ cup heavy cream or coconut milk.
βœ… Spicy Twist: Add gochujang, extra chili oil, or sliced jalapeΓ±os.
βœ… Extra Protein: Add shredded chicken, tofu, or more eggs.
βœ… Keto Option: Use zucchini noodles or shirataki noodles instead of ramen.

Would you like a vegetarian version or a different twist? 😊

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