Recipes
Jump to Recipe
by Jessica November 4, 2016
Holy freaking flavor. I just put bacon and eggs in your ramen!
I don’t even know what else to say.
I have officially found my new favorite comfort food. The best part about said comfort food is that this barely takes any time at all. YES. It doesn’t take as long as other fabulous comfort foods, things like mac and cheese or pot roast or whatever.
This is only going to take you about 30 minutes! Maybe less. I need to go make a bowl right now because I can’t even stand to talk about it without consuming it again. IT’S SO GOOD.
I was actually planning on making a leftover turkey ramen for closer to Thanksgiving. And as I was planning that, I came across food52’s bacon and egg ramen and mentally and emotionally could not make one other recipe until I got this one out of my system.
Bacon and eggs? Ramen for breakfast? A handful of spinach for health? Really don’t even know what else I want.
NOTHING. I want nothing else. I’m hoping Eddie is cool with bacon and egg ramen for Friday night dinner.
And for the rest of his life.
But really, I have just been craving this every single day. It’s probably due to the lingering symptoms of a cold and the fact that the weather keeps dipping all over the place, but really it’s because it tastefantastic. Lots of flavor and lots of texture.
Oh and let’s talk about the BEST part of this dish: it’s acceptable to eat at any time. Sure, it probably leans a little more towards the whole breakfast for dinner trend (which I’m the queen of, hello!), but if you want this for breakfast? HAVE IT.
LOOK AT THE CRISPY BACON THOUGH.
Yield: 2
Total Time: 40 minutes mins
Print Recipe Pin Recipe
5 from 4 votes
Leave a Review »
Ingredients
- 6 slices bacon, chopped
- 2 green onions, sliced into 1-inch pieces
- 1 piece of lemongrass
- 3 garlic cloves, minced
- 1 teaspoon minced ginger
- 6 cups low-sodium chicken stock
- 1 package of ramen, discard the flavor packet
- 2 cups fresh spinach
- a few pieces of nori seaweed
- 2 to 4 eggs, poached, soft boiled, fried, whatever you’d like!
- for serving: furikake seasoning soy sauce, toasted sesame oil, chili garlic paste or sriracha
Instructions
Heat a skillet over medium-low heat and fry the bacon until crispy. Remove it from the pan and place it on a paper towel to drain excess grease.
Heat a saucepan over medium-low heat and add a tablespoon of the bacon grease. Add the garlic, ginger, green onions and piece of lemon grass. Stir and cook for 1 minute. Add the chicken stock. Bring the mixture to a simmer and cover. Cook for 10 to 15 minutes.
Break the ramen noodle block in half. Place each half in a bowl. Top it with a handful of fresh spinach. Pour the broth over top of each block so it just covers the noodles. Let the noodles sit for 2 to 3 minutes, then start to stir and move them apart. Add a few pieces of nori sheets to each bowl. Add the eggs over top. Drizzle with soy sauce and toasted sesame oil. Cover with sesame seeds and furikake. Add the crispy bacon. Taste and seasoned additionally if needed. I like LOTS of sesame oil on mine! Add chili garlic paste or sriracha if you like heat.
[To soft boil the eggs:Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.]
Notes
[adapted fromfood52]
Course: Soup
Cuisine: Japanese
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Quite possibly my dream meal.
posted in: Recipes, Soup/Stews, Winter 32 comments
Order My New Book:
Everyday Dinners
Real-life recipes to set your family up for a week of success.
Order Now:Bookshop//Amazon//Target
Barnes & Noble//IndieBound//Apple Books
« Previous PostPomegranate Orange Punch. {Video!}
Next Post »Currently Crushing On.
Leave a Reply
-
Erin@WellPlated — Reply
I have a wicked yucky cold this week. I feel like this would nurse me back to health!
-
Jessica — Reply
ahhh! i feel your pain. that’s exactly why i made this! xoxo
-
-
-
Jessica — Reply
thanks marilyn!
-
-
heather (delicious not gorgeous) — Reply
love how there’s bacon and soft boiled eggs, but also that broth; it sounds so rich and flavorful!
-
Jessica — Reply
thanks heather!
-
-
Omg! I love ramen in almost any form. This ramen though with bacon and soft boiled eggs sound soo soo good. I see my new go to comfort food!
-
Jessica — Reply
yesss you must try andrea! :)
-
-
claire — Reply
Hilarious delicious typo spotted: you’ve listed “chili garlic pasta” as a topping, and although that sounds INCREDIBLE, I assume you mean paste!
-
Jessica — Reply
GAHH i do that all the freaking time, haha! my fingers just naturally type pasta and i never catch it! i bet that would be delicious too. thanks claire! :)
-
-
zpbr12 — Reply
I’m using it now and it’s awesome! I’ve signed up for my account and have been bringing in fat paychecks. For real, my first week I made $302 and the second week I doubled it and then it kinda snowballed to $122 a day.
Just follow the course>>>>>>> http://www.HomeJob10.Tk
-
Laura — Reply
I was skimming and read furikake as fruitcake and had to do a double take because I didn’t think you would trash ramen with fruitcake.
-
Ronda — Reply
Okay so I have been eating bacon and egg fried rice almost nonstop and now going to change up my ramen because breakfast food always wins.
-
Nova — Reply
My mom has been making variations of this for me since I was a little kid and this recipe really reminds me of her. I remember telling my friends about it and they said it was gross, but who’s laughing now? Other really good ramen combinations with soft-boiled eggs include turkey bacon and Canadian bacon… I just want an excuse to eat bacon. I know this isn’t a super huge jump, but have you tried this recipe with pepper bacon?
-
Jesse — Reply
My roommate and I made this last night. It was soooo good! and so easy. quick enough for a weeknight meal!
-
Pingback: 21 ways to upgrade your instant ramen - PeraWebInt
-
Andrea — Reply
This looks yummy! I love ramen noodles a lot especially with the soft boiled egg on top!Thanks for this recipe
-
kendrick — Reply
I agree
-
-
Pingback: Strong Woman Do Bong Soon episode 2 – Noonas Over Forks
-
Krista Kolodziejzyk — Reply
I made this after seeing your unreal video on Instagram today! It looked too delicious NOT to try!! I absolutely loved the ginger and garlic flavours – such a hit.
-
Pingback: 10 Delicious New Ways to Make Ramen – Adulting For Millennials
-
Pingback: Egg and Bacon Ramen Noodles recipe from Lucy Loves Food Blog
-
Alaina — Reply
Love this!! Ramen is one of our favorite meals out but we didn’t think making it at home would even compare. It was so quick and easy to make with ingredients we had on hand. This will go into a regular meal rotation. Thank you!
-
Pingback: Strong Woman Do Bong Soon episode 2 – Noonas Over Forks Dul
-
Amanda — Reply
It’s the new year of 2019..and I am so broke! I went and bought some ramen earlier, then came home and googled some ways of dressing it up and I came across this video. I already had bacon, eggs and spinach in the fridge and this recipe looks so good! Definitely trying it tonight!😁
-
S. Carter — Reply
I’m a novice to lemongrass. Do you just put it in the pot as is for flavor and discard it like a bay leaf? Or can you eat it in the soup?
-
Pingback: 75 Quick and Easy Instant Ramen Recipes Worth Trying
