Holy freaking flavor. I just put bacon and eggs in your ramen!
I don’t even know what else to say.
This has officially become my favorite comfort food. The best part: it comes together fast. Unlike mac and cheese or a slow-cooked pot roast, this takes about 30 minutes—maybe less. I need to make a bowl right now because I can’t talk about it without wanting to eat it. It’s that good.
I was planning a leftover turkey ramen for Thanksgiving, but then I stumbled on a bacon-and-egg ramen recipe and couldn’t focus on anything else until I made this. Bacon and eggs? Ramen for breakfast? A handful of spinach for balance? Yes, please.
Honestly, I want nothing else. I’m hoping Eddie is okay with bacon-and-egg ramen for dinner on Friday—and for a long time after that.
I’ve been craving this every day—maybe it’s the tail end of a cold or the unpredictable weather, but mostly it’s because it tastes fantastic. There’s so much flavor and texture packed into one bowl.
The best part: this dish works any time of day. It leans into the “breakfast for dinner” trend (which I wholly embrace), but if you want it for breakfast—go for it.
LOOK AT THE CRISPY BACON THOUGH.
Bacon and Egg Ramen
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Ingredients
- 6 slices bacon, chopped
- 2 green onions, sliced into 1-inch pieces
- 1 piece 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—your choice
- for serving: furikake seasoning soy sauce, toasted sesame oil, chili garlic paste or sriracha
Instructions
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Heat a skillet over medium-low and fry the bacon until crispy. Remove and drain on paper towels.
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In a saucepan over medium-low, add a tablespoon of the bacon grease. Sauté the garlic, ginger, green onions and lemongrass for about a minute. Add the chicken stock, bring to a simmer, then cover and cook 10–15 minutes to develop flavor.
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Break the ramen block in half and place each half in a bowl. Add a handful of spinach, then pour the hot broth over the noodles so it just covers them. Let sit 2–3 minutes, then stir to separate the noodles. Add pieces of nori to each bowl and top with your prepared eggs. Drizzle with soy sauce and toasted sesame oil, sprinkle sesame seeds and furikake, then add the crispy bacon. Taste and season as needed. I love lots of sesame oil and a touch of chili garlic paste or sriracha if you like heat.
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To soft-boil eggs: bring about 3 inches of water to a boil in a small saucepan, reduce to a gentle simmer, add eggs carefully and cook 6 minutes. Remove with a slotted spoon and transfer to an ice bath; cool completely before peeling.
Notes
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I appreciate you so much!
Quite possibly my dream meal.