Miso Bacon & Egg Ramen

30 mins
Prep Time
1 hr
Total Time
Gluten Free Icon
Contains Gluten


Amount / QuantityIngredients
1 1/2 pounds 

Jones Dairy Farm Dry Aged Bacon, cut crosswise into thin strips



1/4 cup 

Grated Fresh Ginger Root


Garlic Cloves, minced

14 cups (3 1/2 quarts) 

Reduced Sodium Chicken Broth

3/4 cup 

Reduced Sodium Soy Sauce

1 1/2 pounds

Unseasoned Ramen Noodles

3/4 cup 

White Miso Paste


Large Eggs, poached

Fresh Bean Sprouts

Sriracha Sauce


  1. Cook bacon in large saucepan or stockpot over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels to drain. Pour off all but 1/4 cup of bacon drippings from saucepan.

  2. Thinly slice scallions. Add whites and light green parts to drippings in pan and reserve remaining slices for garnish. Add ginger and garlic to pan and sauté 5 minutes. Add broth and soy sauce and bring to a boil over high heat. Reduce heat and simmer 15 minutes. Stir in noodles and cook until tender, about 5 minutes, using tongs to separate noodles. Remove from heat.

  3. Mix miso with a little water to loosen then stir into noodle mixture until dissolved. Stir in reserved bacon.

  4. Ladle about 1 3/4 cups into shallow bowls and top each serving with poached egg. Garnish with reserved scallions and bean sprouts. Serve with sriracha sauce.

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