BACON FLAVORED RAMEN RECIPES

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BACON AND EGG RAMEN RECIPE BY TASTY



Bacon And Egg Ramen Recipe by Tasty image

Here's what you need: instant ramen, egg, bacon, scallions, kosher salt, black pepper

Provided by Matthew Johnson

Total Time 30 minutes

Yield 1 serving

Number Of Ingredients 6

1 package instant ramen, prepared
1 egg, fried
3 slices bacon, cooked and chopped
1 tablespoon scallions, thinly sliced
kosher salt, to taste
black pepper, to taste

Steps:

  • To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
  • Top the prepared ramen with the fried egg, bacon, and scallions and season with salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 487 calories, CarbohydrateContent 51 grams, FatContent 22 grams, FiberContent 2 grams, ProteinContent 18 grams, SugarContent 2 grams

HOMEMADE RAMEN WITH BACON & SOFT-BOILED EGGS



Homemade Ramen with Bacon & Soft-Boiled Eggs image

Provided by Molly

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 17

4 slices bacon, chopped
1 (1-inch) piece of fresh ginger, peeled and sliced
3 garlic cloves, sliced
1 tablespoon minced lemongrass
Red pepper flakes, to taste (I used about ½ teaspoon)
4 cups low-sodium chicken broth
1 tablespoon white miso paste (or more to taste)
2 tablespoons low-sodium soy sauce (or to taste – the miso already adds quite a bit of salt)
½ tablespoon balsamic vinegar
½ tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
2 cups ramen noodles (use fresh if you can – dried work in a pinch, just make sure to discard the included seasoning packet)
2 cups stemmed and chopped baby spinach leaves
1 shallot, very thinly sliced
Soft-boiled or poached eggs (I usually do 1 egg per person)
Chopped scallions
Sriracha hot sauce (optional)

Steps:

  • Place a pot over medium-high heat and add the bacon. Render until crispy. Remove the bacon and set aside (this will be used as a garnish).
  • To the drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the red pepper flakes and stock and bring to a simmer, scraping up the brown bits on the bottom of the pan.
  • Simmer for 30 minutes and then strain out and discard the aromatics (garlic, ginger, and lemongrass). Stir in the miso paste, soy sauce, vinegars, and toasted sesame oil and keep warm until ready to serve.
  • Make the soft-boiled/poached eggs at this point but do not drain the water when finished. Instead, return the water to a simmer and cook the ramen noodles for 2-3 minutes or until tender. Drain, rinse, and set aside.
  • To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, and hot sauce. Serve immediately.

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