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Bacon and Egg Ramen

Scott Phillips

Servings: 4 as an appetizer or 2 as a main course

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)

Nutritional Information

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


  • 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.


Rate or Review

Reviews (7 reviews)

  • lab923 | 05/12/2020

    One of my husband and my FAVS! I

  • quiltinggranny | 08/11/2015

    I really liked this. While I made several changes I'm sure it would be good as originally written. I made changes using what I had in the house rather than going to the store. Cooked pork shoulder for the bacon, no eggs, sweet onion instead of scallions, powdered ginger and romaine for the spinach. I'm already thinking of other ways with other things. Can't go wrong with a recipe like this!

  • user-4262161 | 12/17/2014

    This was excellent. Just made it for supper. Yum.

  • User avater
    TheMomChef | 10/31/2013

    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

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