Bacon Ramen

Level: Medium

Makes: 2 Servings

Photo of finished bowl of bacon ramen that has been artfully arranged
This delicious bowl is sure to be a crowd-pleaser. Though it takes a bit of time to prepare, the marinated bacon and egg with homemade broth make this dish irresistible. Typical college/uni food can be made exorbitant!

Ingredients:
Soup Broth
4 Strips Marinated Bacon
1 Marinated Medium-Boiled Egg
3/4 Cup Cooked Spinach – Chopped
1 Green Onion
6 Slices Kamaboko
6 Slices Narutomaki
2 Portions Ramen Noodles

 

 

 

 

Soup Broth
6 Strips Bacon (to be used in a kimchi fried rice variant later)
1/4-1/2 Onion
1 Clove Garlic
1 Piece Crushed Ginger (to taste)
2 Tablespoons Rice or White Wine (optional)
6 Cups Water

Bacon & Egg Marinade (save the leftover for the kimchi fried rice variant too)
2 Cloves Garlic – Minced
1/2 Cup Soy Sauce
2 Tablespoons Sugar
3 Tablespoons Oil
Black Pepper (to taste)

Tools:
1 Cutting Board
1 Chef’s Knife
1 Fine Strainer
1 Colander
2 Medium-Sized Bowls
2 Medium-Sized Pots
1 Skillet
1 Plate
1 Long-Handled Spoon
1 Pair Tongs
1 Whisk or Pair of Chopsticks
2 Ramen Bowls

Directions:
Whisk all of the ingredients of the marinade together. Take your 4 strips of bacon and cut them to 1/2 inch width strips and immerse into the marinade. Peel your soft/medium boiled egg and immerse in the marinade as well.* After 30 minutes or longer take the bacon pieces out of the marinade and cook them in your skillet on medium until cooked well. Set aside on your plate for later. Let the egg continue to marinade until your ramen is almost ready to eat.

While your bacon is marinading, simmer your soup broth ingredients together with a lid on it. Do not bother chopping anything up. Once the onion is well cooked strain your broth into a bowl, skim the fat, and return to the pot it was cooked in. Place the lid on top to keep warm.

While your broth is simmering, boil your noodles and cook until al dente. If you’re using fresh spinach boil it in this water at the same time and pull it out with your tongs when it’s still bright green. If you’re using pre-chopped spinach cook this in the skillet to be used for the bacon. Drain your al dente noodles in colander. Use tongs to transfer noodles into your 2 ramen bowls.

While your noodles/spinach are cooking slice your kamaboko and narutomaki thinly. When your broth and noodles are finished cooking take your egg from the marinade and slice in half.

Now that everything is finished cooking it’s time to start plating the food! In your bowl on top of your noodles, arrange the bacon, spinach, kamaboko, narutomaki, egg half, and green onion nicely. Pour your broth over everything, and serve.

Enjoy!

*Note: If you’re afraid of the bacteria from the bacon hurting you via your eggs then marinade the bacon for 30 minutes to 1 hour then cook the bacon, boil the marinade, then put your eggs in the marinade. I’m not afraid of the germs because I know my boiling hot soup broth will kill the bacteria later when I put everything together. You can also use turkey bacon (like I did in the photo above) or even canadian bacon as a substitute.*


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