Homemade Ramen With Bacon And Soft Boiled Eggs

Homemade Ramen with Bacon and Soft Boiled Eggs

Homemade Ramen with Bacon and Soft Boiled Eggs

So, comfort food is all my mood for today. No need for comfort food that is heavy or thick, but something more along the lines of warm-but-mild variation. Enter my choice of food choices: soup. I know the outside is still too warm for most people to ride soup with a bowl of hot soup, but I haven’t been able to shake a decent and tasty soup for a few weeks now. In fact, in the midst of renovating our kitchen this summer, I am counting the days when I will have another stove, so I can make a soup pot.

This version uses several breakfast flavors that we all know and like: bacon and eggs. We started well, right? Combine those with seasoned, salted broth, fresh spinach, and shallots and OMG, this is an explosion of taste and texture. I take a shortcut using pre-packaged noodles that I eat every day in college but without the mysterious seasoning package. Dry noodles themselves are very suitable for this.

Prep Time: 5 Mins
Cook Time: 40 Mins
Total Time: 45 Mins


  • 1 (1 inch) fresh ginger, peeled and sliced
  • 3 cloves of garlic, sliced
  • 2 tablespoons of low-sodium soy sauce 
  • ½ tablespoon of balsamic vinegar
  • 2 teaspoons of toasted sesame oil
  • 2 cups of ramen noodles 
  • 4 slices of meat, chopped
  • 1 tablespoon of chopped lemongrass
  • Red pepper flakes, to taste 
  • 4 cups of low-sodium chicken broth
  • 1 tablespoon of white miso paste
  • ½ tablespoon of rice wine vinegar


  • Chopped green onion
  • Sriracha spicy sauce
  • 2 cups stems and spinach chopped spinach leaves
  • 1 shallot, very thinly sliced
  • Boiled or boiled eggs


  1. Place the pan on medium-high heat and add bacon. Make it crispy. Remove the meat and set it aside (this will be used as decoration).
  2. To drip, add ginger, garlic, and lemongrass and saute for 1 minute. Add the flakes and red chilli broth and bring to a boil, remove the chocolate slices from the bottom of the pan.
  3. Boil for 30 minutes then strain and discard aromatics (garlic, ginger, and lemongrass). Stir in miso paste, soy sauce, vinegar, and toasted sesame oil and keep warm until ready to serve.
  4. Make boiled / boiled eggs at this time but don’t drain the water after it’s done. Instead, return the water to low heat and cook ramen noodles for 2-3 minutes or until soft. Drain, rinse, and set aside.
  5. To serve, for baby spinach, shallots, and noodles cooked in two bowls. Pour the hot broth over the noodles and place each bowl with bacon, boiled eggs, leeks, and spicy sauce.

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