Bacon, Egg, and Cheese Ramen
A comforting and quick 'traveler special' ramen dish jazzed up with smoky bacon, a soft-boiled egg, and a crunchy garlic-furikake topping.
Ingredients
- •3 strips bacon
- •bunch scallions (bottoms and tops separated)
- •3 cloves garlic (sliced)
- •pinch black peppercorns
- •handful dried mushrooms
- •2 cups chicken stock
- •2 packs instant ramen
- •to taste everything bagel seasoning
- •to taste furikake
- •2 large eggs
- •2 slices cheese
Method
- 1Sear bacon in a pot until browned and fat is released. Add scallion bottoms, sliced garlic, and black peppercorns, sautéing until fragrant.
- 2Add dried mushrooms and chicken stock to the pot. Simmer to develop flavor.
- 3Boil eggs for 6 minutes and 42 seconds, then transfer to an ice bath and peel.
- 4Fry sliced garlic until golden and mix with everything bagel seasoning and furikake to create a crunchy topping.
- 5Strain the broth, discard solids, and return liquid to the pot. Stir in the ramen soup base packets.
- 6Cook ramen noodles in boiling water according to package instructions.
- 7Assemble bowls: place cooked noodles, top with a slice of cheese, bacon, soft-boiled egg, scallion tops, and the crunchy topping. Pour hot broth over the top.