Bacon and Egg Ramen
SERVES 2
SHARE
- 4 slices bacon, chopped
- 1 (1-inch) piece of fresh ginger, peeled and sliced
- 3 garlic cloves, sliced
- 1 tablespoon minced lemongrass
- 1 tablespoon white miso paste
- 1/2 teaspoon red pepper flakes, to taste
- 4 1/3 cups low-sodium chicken broth
- 1/3 cup Cholula® Chili Garlic Hot Sauce
- 2 tablespoons low-sodium soy sauce (or to taste – the miso already adds quite a bit of salt)
- 1/2 tablespoon balsamic vinegar
- 1/2 tablespoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- 2 packages dried (or fresh) ramen noodles (discard the included seasoning packet)
- 2 cups stemmed and chopped baby spinach leaves
- 1 shallot, very thinly sliced
- 2 soft-boiled eggs, peeled and halved
- Chopped scallions
Toppings
- 1In a pan over medium-high heat cook the bacon until crisp. Remove half of it with a slotted spoon to save for later.
- 2Add the ginger, garlic, and lemongrass to the remaining bacon in the pan and sauté for 1 minute.
- 3In a new pot, add the ginger, garlic, lemongrass & bacon mixture over medium-high heat.
- 4Stir in the red pepper flakes and miso paste for 30 seconds then add the chicken stock and Cholula Chili Garlic and bring the pot to a boil before bringing it to a low heat to simmer.
- 5Simmer for 30 minutes then strain out and discard the bacon, garlic, ginger and lemongrass.
- 6Stir in soy sauce, vinegars, and sesame oil. Keep warm until ready to serve.
- 7In a separate pot, soft boil eggs by bringing water to a boil and cooking for 7 minutes.
- 8Use the same water to cook ramen noodles until tender (about 2-3 minutes). Drain and set aside.
- 9For serving, place an equal amount of noodles, spinach, and shallots in each bowl, and ladle the broth on top. Top with bacon that was set aside, eggs, scallions and desired amount of Cholula Chili Garlic for additional flavor.
