Breakfast Ramen – Bacon & Soft Boiled Egg
Yield: 2 servings
4 slices bacon, chopped
1 (1-inch) piece of fresh ginger, peeled and sliced
1 garlic clove, sliced
1 tablespoon minced lemongrass(optional)
1 teaspoon toasted sesame seeds
1 package of Takai Chicken flavor Ramen
2 cups stemmed and chopped baby spinach leaves
1 shallot, very thinly sliced
2 soft-boiled eggs, peeled and halved
Sriracha or your favorite hot sauce (optional)
Place a pot over medium-high heat and add the bacon. Render until crispy. Remove and cut bacon into bits- then set aside (this will be used as a garnish).
To the remaining bacon pot and drippings, add the ginger, garlic, and sauté for 1 minute. Set aside.
Soft Boiled Egg- Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs
Cook for 5- 7 minutes. Place eggs in ice bath or rinse with cold water for 60 seconds. Peel and slice in half.
Follow the directions on the back of Takai Ramen package and make ramen as you normally would.
To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, toasted sesame seeds and hot sauce. Serve immediately.