Cosy Bacon Ramen
Welcome, friends! I am excited to share this delicious and comforting bacon ramen recipe with you today. As the weather gets colder and the days get shorter, there's nothing like a warm bowl of comfort food to chase away the chill. And this bacon ramen is the perfect dish for just that.
Are you in search of a mouthwatering and comforting ramen recipe? Look no further! This bacon ramen recipe will hit the spot with its savoury bacon and rich broth, topped with a soft-boiled egg and spring onions (green onions). Not only is this recipe delicious, but it is also easy to make at home.
The rich, savoury broth is infused with the salty, smoky flavour of bacon and paired with soft, slurp-worthy noodles. This recipe is sure to satisfy all your cravings and is topped off with a soft-boiled egg and a sprinkle of spring onions (green onions).
Ramen is a classic Japanese dish that has been gaining popularity worldwide. Its combination of chewy noodles, savoury broth, and various toppings makes it the perfect comfort food. This recipe takes traditional ramen to the next level by adding bacon to the mix, creating a unique and irresistible flavour.
One of the best things about this recipe is how easy it is to make at home. With just a few simple ingredients, you can have a delicious bowl of bacon ramen in no time. And trust me, it's much better than any instant ramen you've ever had.
So, whether you're looking for a comforting meal on a cold winter's night or just craving something delicious, give this bacon ramen recipe a try. I guarantee it will become a new favourite in your household. If you want to impress your friends and family, this bacon ramen recipe will do the trick. It's also perfect for a cosy night in or satisfying your cravings for something warm and comforting. Give it a try and you'll see why bacon ramen is a must-try dish.
So, whether you're a beginner cook or a seasoned pro, you can easily make this bacon ramen recipe in your kitchen. So, grab your chopsticks and dive into this delicious bacon ramen recipe!
Philli xoxo
Serves: 2
Difficulty: A little more effort but NOT super hard
Cook Time: 1 hr but marinate overnight for best results
Ingredients
Broth
500ml Water
2 Dried Shitake Mushrooms
5cm piece of kombu (somewhat optional but adds LOADS of flavour)
150g smoked pancetta lardons
250ml chicken stock
1 tbsp soy
1 tbsp mirin
1 heaped tsp miso
Soy Marbled Eggs
2 medium eggs (preferably free-range Burford browns)
1 tbsp soy sauce
2 pieces kitchen paper
Burnt Garlic Oil
10 Garlic Cloves, minced
60ml oil
60 sesame oil
Garnish
4 stalks cavolo nero
Soba Noodles or Ramen Noodles
2 Spring onions, sliced
Method
Soak the kombu, dried shitake mushrooms in the water in a saucepan cover with cling film and leave overnight (if you don’t forget, if you don’t worry just get it on as soon as you can). Soaking the kombu and mushrooms draws out the natural umami.
Boil eggs whole for 6 mins, then remove and put in ice water until cold. Then peel and wrap in kitchen paper, soak the kitchen paper in light soy sauce and leave for 4 hours or preferably overnight.
Bring the kombu and mushroom water up to a boil, then turn it down to a simmer. Add in the pancetta and cook for 20 mins until the fat renders from the pork.
Add all the garlic to a pan with the veg oil, and cook on low for 10-15 mins stirring until fully black. Allow cooking slightly before adding the sesame oil and blending.
Remove the mushrooms and pancetta, add to a frying pan, and cook on medium until crispy. Remove the kombu from the dashi and add the chicken stock bring to a boil. Blend the broth, it should become lighter and creamy, top up with a little water if it’s too reduced or not enough.
Blanch the cavolo nero and noodles in salted water until cooked, then drain.
Add the noodles to a bowl, and fill with ramen broth; add in the crispy bacon and mushrooms, cavolo nero and soft-boiled egg. Spoon over the burnt garlic oil to balance the flavour and enjoy!
