Miso Bacon & Egg Ramen
|Amount / Quantity
|1 1/2 pounds
Jones Dairy Farm Dry Aged Bacon, cut crosswise into thin strips
Grated Fresh Ginger Root
Garlic Cloves, minced
|14 cups (3 1/2 quarts)
Reduced Sodium Chicken Broth
Reduced Sodium Soy Sauce
|1 1/2 pounds
Unseasoned Ramen Noodles
White Miso Paste
Large Eggs, poached
Fresh Bean Sprouts
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.
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