Ramen, Meet Bacon and Eggs
In Japan, eating ramen is serious business. There’s a lot of slurping, a lot of sipping, and not a whole lot of talking. It makes sense — with all the flavors, heat, and slippery noodles, ramen is one of those dishes that deserves your undivided attention. The real deal can take up to 3 days to make, but this version can be on your table in an hour (don’t worry — it’ll taste just as good). And since ramen packs in protein, veggies, and carbs, we’re skipping the side and having dessert instead, in the form of ice cream with magic shell.
1 quart homemade or low sodium chicken broth
1 inch fresh ginger
2 cloves garlic
3 ounces smoky slab Bacon
1 piece about 2” from a stalk of lemongrass
1 package of ramen noodles (toss the soup packet)
2 tablespoons dark soy sauce
1 tablespoon black vinegar
2 eggs
1 handful chopped scallions
1 drop Srirachia or your favorite hot sauce
2 more cloves of garlic
1 handful julienned mustard greens, baby spinach leaves, or kale
1. Place bacon, ginger, garlic & lemongrass in a pot. Add stock and bring to a simmer. Simmer for 30 to 45 minutes.
2. In a separate pot, bring water to a boil and cook ramen noodles according to directions. Drain and set aside.
3. Remove bacon, lemongrass, and ginger. Reserve the bacon for later. Add in greens (unless using baby spinach), soy sauce, and vinegar. Taste and check for salt, then add salt and pepper to taste.
4. Slice the bacon. Add sliced garlic cloves to a pan with the bacon, and fry both until crisp.
5. Drop eggs one at a time into the stock. (if you crack them in a bowl first, it is less likely that you will accidentally get a shell in your soup.)
6. Place ramen noodles (and baby spinach if using) in a bowl. Carefully remove the eggs before they are completely cooked (a slotted spoon works best). Ladle the hot broth over the eggs and noodles.
7. Cover with Bacon, fried garlic, and scallions. Garnish with a squirt or two of hot sauce.
Save and print the recipe for Bacon & Egg Ramen on Food52.
Get the Magic Shell recipe on Food52.
The Grocery List
Serves 2
1 quart homemade or low sodium chicken broth
1 inch fresh ginger
3 ounces smoky slab bacon
One 2-inch piece a from a stalk of lemongrass
1 package of ramen noodles (toss the soup packet)
1 tablespoon black vinegar
1 handful chopped scallions
1 handful julienned mustard greens, baby spinach leaves, or kale
2 bars (160 grams) good quality chocolate
100 grams coconut oil
Ice cream of your choice
We’re assuming you have 4 cloves of garlic, 2 eggs, some soy sauce (regular, if you don’t have dark), and some sriracha (or your favorite hot sauce). If not, add those to the shopping list, too.
The Plan
1. Place bacon, ginger, garlic, and lemongrass in a pot. Add stock and bring to a simmer. Simmer for 30 to 45 minutes.
2. In a separate pot, bring water to a boil and cook ramen noodles according to directions. Drain and set aside.
3. Remove bacon, lemongrass, and ginger. Reserve the bacon for later. Add in greens (unless using baby spinach), soy sauce, and vinegar. Taste and check for salt, then add salt and pepper to taste.
4. Slice the bacon. Add sliced garlic cloves to a pan with the bacon, and fry both until crisp.
5. Drop eggs one at a time into the stock. (if you crack them in a bowl first, it is less likely that you will accidentally get a shell in your soup.)
6. Place ramen noodles (and baby spinach if using) in a bowl. Carefully remove the eggs before they are completely cooked (a slotted spoon works best), and place them on top of the noodles. Ladle the hot broth over the eggs and noodles.
7. Top with bacon, fried garlic, and scallions. Garnish with a squirt or two of hot sauce.
8. When you’re ready for dessert, chop your chocolate and add it to a microwave-safe container with coconut oil. Melt in 30-second intervals until liquid.
9. Pour over ice cream, and watch it harden. Then crack it open. Magic!
» RELATED: Foolproof Ice Cream
This article originally appeared on Food52.com: Dinner Tonight: Ramen + Ice Cream (with Magic Shell)
