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
- Fry lardons using The Baconer’s preferred method, and set aside.
- 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)
- In a large pot, bring broth to a low simmer.
- 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.
- Bring the broth and noodles to a boil, and stir in the bok choy and ginger. Cook 1 minute.
- Remove from heat, and stir in the soy sauce and toasted sesame oil.
- Peel and halve the eggs
- Fill each serving bowl with broth, noodles, two egg halves, lardons, and garnish with scallions and chopped basil
- For those who like spicy, add Sriracha to taste
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