Souped-Up Ramen

L.-C. Campeau (@DrLCSquare)

Materials

General

Cheap chicken Ramen (2 packs)

Eggs (2) Green onions/scallions, sliced (3-4)

Bacon (4-6 slices)

Sesame seeds (for garnish)

For broth:

Shallot (1 medium)

Ginger (1 tbsp grated)

Garlic (2 cloves, sliced or diced)

Water (2 cups)

Chicken stock (2 cups)

3/4 of ramen seasoning pack

Soy sauce (3/4 tbsp)

Chili paste (3/4 tbsp, adjust based on how spicy you like it)

Sesame oil (1-2 tsp)

Bacon fat (from baking ur bacon)

Procedure

1. Bacon - place bacon on baking sheet with parchment paper (easier cleaning). Bake in oven at 425 °F for 10-13 mins (flip around 8-9 mins). Save your bacon fat!

2. Eggs - place eggs in already boiling water and leave for exactly 7 minutes. Then place eggs directly in an ice bath to stop cooking. This will give a firm white and slightly soft yellow. Peel.

3. Broth - in a medium heat pot warm olive oil and add shallots, garlic, and ginger. Brown for ~3 minutes then add water and chicken stock. Add the ramen seasoning pack, chili paste, and soy sauce. Bring back to a boil and simmer if you need time. When ready to serve, turn off heat, add sesame oil and stir.

4. Add broth to Ramen noodle bundle (you can probably do at least 2 portions depending on how you like it) and cover bowl for ~5 mins until ramen is cooked and comes apart.

5. Cut eggs, slice bacon and scallions, and place on top of ramen. Sprinkle sesame seeds for garnish and finish with ~0.5 liquid bacon fat on top (maybe half a tbsp).

6. Enjoy!!

Figure 1. Overhead view of the finished recipe.

Supplemental Information

• You can make multiples of this easily. By adjusting broth volume you can make more or less ramen. Be creative with other toppings if you like!

Source

Adapted from online recipes