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Bacon and Egg Ramen

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Serves 4 as an appetizer or 2 as a main course

  • by Allison Ehri Kreitler from Fine Cooking
    Issue 125

A few fresh ingredients—ginger, scallion, spinach, bacon, and a cracked egg—transform those little packages of noodles into something truly satisfying.

  • 4 large eggs
  • 8 oz. thick-sliced bacon, cut crosswise into 1/2-inch pieces
  • 2 large scallions, thinly sliced (white and light-green parts separated from dark-green parts)
  • 2 large cloves garlic, thinly sliced
  • 1 heaping Tbs. thinly sliced peeled fresh ginger
  • 1 quart lower-salt chicken broth
  • 2 Tbs. reduced-sodium soy sauce
  • 6 oz. ramen noodles (from 2 packages; discard flavor packs)
  • 1 oz. baby spinach (1 lightly packed cup)

In an 11- to 12-inch straight-sided skillet, bring 3/4 inch water to a gentle simmer over medium heat.

Crack the eggs into the simmering water (the yolks will just break the surface, so they will stay yellow) and poach until the whites are set but the yolks are still runny, about 3 minutes. Using a slotted spoon, gently transfer the eggs to a plate (if they stick to the pan, gently loosen them with a spatula). Discard the water and clean and dry the pan.

Cook the bacon in the skillet over medium heat, stirring occasionally with a wooden spoon, until just browned and crisp, about 5 minutes. Carefully pour off all but about 2 tsp. of the bacon fat, leaving the bacon in the pan. Add the white and light-green parts of the scallions, the garlic, and ginger and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the chicken broth, soy sauce, and 1 cup water and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the noodles, separating them with tongs as they soften so they are submerged in the broth, and cook until tender, about 3 minutes.

Divide the spinach among deep soup bowls. Divide the ramen and broth among the bowls. With a spatula, carefully slide the eggs into the bowls, sprinkle with the scallion greens, and serve.

nutrition information (per serving):
Calories (kcal): 460; Fat (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 5; Protein (g): 26; Monounsaturated Fat (g): 7; Carbohydrates (g): 52; Polyunsaturated Fat (g): 2.5; Sodium (mg): 1010; Cholesterol (mg): 210; Fiber (g): 2;

Photo: Scott Phillips

High blood pressure has made me give up my comfort food ramen soup. This was a fantastic replacement. I used home made broth (no sodium) and low sodium soy sauce. The results were delicious. You can read my full review at Taking On Magazines: http://bit.ly/1cpj1Rg

I loved this for a quick, warm dinner. I think some might prefer slivering the garlic and ginger for those that are are happy to eat garlic and ginger as part of the soup. Definitely use low sodium or unsalted broth and in the end I used 32 oz and increased the other ingredients by 50%. I sliced the spinach before putting into the bowl, made it easier to eat!

sweet !! :) loved it www.botagaz.com

I thought this was only ok. It was definitely too salty for my liking.

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