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