Bacon and Egg Ramen

Ingredients

Servings:

4 oz / 120 g

Bacon

1 piece

Piece fresh ginger.....

2 cloves

Garlic Garlic

4 piece

Green onion

1/2 tsp

Chili flakes

16 oz / 500 ml

Water

1 oz / 30 g

Dried shitake mushrooms

1 oz / 30 g

Miso paste

1 tbsp

Soy sauce

1 tbsp

Rice vinegar

2 tsp

Sesame oil

4 piece

Egg

4 piece

Baby bok choy

6.25 oz / 180 g

Dried ramen

Green onion, sesame seeds, dried seaweed (nori) and sriracha to garnish

34 oz / 1000ml

Chicken broth

Instruction

Cut bacon into small pieces and add to the mixing bowl.

Remove the measuring cup and cook for 6 minutes / 120°C (250°F) / speed 1.

Transfer bacon to a plate lined with a paper towel. Set aside. Keep bacon fat in mixing bowl.

Peel ginger with back of spoon. Peel and smash garlic. Trim root end from green onion and cut into pieces. Wash bok choy and halve lengthwise.

Add ginger, garlic, green onion, and chili flakes to the mixing bowl. Remove the measuring cup and cook for 3 minutes / 130°C (265°F) / speed 1.

Transfer sautéed vegetables to the simmering basket and set into mixing bowl.

Add chicken broth and water to the mixing bowl. Add dried mushrooms to the simmering basket.

Cook broth for 5 minutes / 120°C (250°F) / speed 1.

Place eggs in the deep steamer tray and attach it to the mixing bowl. Place shallow steamer tray over eggs and arrange bok choy in a single layer. Close the steamer lid and cook for 15 minutes / 120°C (250°F) / speed 1.

Fill a medium bowl with water and ice. Set aside. Remove the steamer. Set bok choy aside. Transfer eggs to ice water for 2 minutes. Peel eggs, cut in half, and set aside.

Use the spatula to remove the simmering basket, allowing excess liquid to drain into the broth. Discard contents. Add miso paste to the mixing bowl. Add soy sauce, rice vinegar, and sesame oil to the mixing bowl.

Cook for 5 minutes / 100°C (212°F) / speed 2.

Add dried ramen noodles to the mixing bowl and cook for 3 minutes / 100°C (212°F) / speed 1 / reverse. Season with additional soy sauce to taste. Divide soup and noodles between bowls. Top each with steamed bok choy, soft boiled egg, and crispy bacon.

Garnish with sliced green onion, sesame seeds, dried seaweed, and sriracha.

Recipe notes

Make broth and steam bok choy and eggs ahead of time. Then reheat and serve as usual for a quick comfort meal. Set out a variety of garnishes and have a ramen party where guests can create their dream bowl!