Ramen with Bacon Lardons, Bok Choy and Soft Boiled Eggs

Char Siu Ramen with Eggs

Serves 4 to 6


  • 48 oz Ramen Broth - use premade if available at your local market. If not, a vegetable/pork stock combo, or just vegetable stock will work
  • 1.5lb Ramen noodles
  • 12oz Bacon Lardons
  • 2 heads Bok Choy thinly sliced
  • 2 tsp grated ginger
  • 2 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 4-6 eggs (1 per person)
  • 1 bunch scallions thinly sliced
  • 1 bunch Basil (preferably Thai) chopped
  • Sriracha


  1. Fry lardons using The Baconer’s preferred method, and set aside.
  2. Meanwhile, bring a pot of water to a roiling boil and cook the eggs for 6 minutes. Transfer them to an ice water bath to stop them cooking further. (Tip: a dash of vinegar into the water while the are cooking will help the shell come off easier)
  3. In a large pot, bring broth to a low simmer.
  4. Meanwhile, in a second pot, bring water to boil and cook the ramen noodles. When just shy of done, drain the noodles and transfer them to the broth pot.
  5. Bring the broth and noodles to a boil, and stir in the bok choy and ginger. Cook 1 minute.
  6. Remove from heat, and stir in the soy sauce and toasted sesame oil.
  7. Peel and halve the eggs
  8. Fill each serving bowl with broth, noodles, two egg halves, lardons, and garnish with scallions and chopped basil
  9. For those who like spicy, add Sriracha to taste