Miso Bacon & Egg Ramen
Smoky Bacon, Rich Miso Broth and a Poached Egg
Jones Dry Aged Bacon rendered crispy, then used to build a rich miso and chicken broth with fresh ginger, garlic, and scallions. Finished with unseasoned ramen noodles, a poached egg, and a hit of Sriracha. A globally inspired bowl that works across dayparts and gives operators a menu item that feels genuinely current.
Ingredients
- 1 1/2 pounds Jones Dairy Farm Dry Aged Bacon, cut crosswise into thin strips
- 24 scallions
- 1/4 cup grated fresh ginger root
- 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
- 12 large eggs, poached
- fresh bean sprouts
- Sriracha sauce
Directions
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.
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.
Mix miso with a little water to loosen then stir into noodle mixture until dissolved. Stir in reserved bacon.
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.
This recipe features
Raw Cherrywood Smoked Bacon – 14/18
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Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Raw Hickory Smoked Bacon Extra Thick
This recipe features
Raw Cherrywood Smoked Bacon – 14/18
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Raw Hickory Smoked Bacon Extra Thick
