40 minutes
A comforting dish of ramen with bacon and eggs in a rich, buttery broth, flavored with sambal oelek for a hint of heat.
Low-Sodium Chicken Broth
quarts
0 oz
Chicken-Flavored Ramen With Seasoning Packets
0 packages
tablespoons
Sambal Oelek, Asian chile paste
tablespoons
each
Button Mushrooms, thinly sliced
as needed
Scallions, thinly sliced
as needed
1. Prepare Broth and Bacon
Combine chicken broth, slab bacon, and ramen seasoning packets in a large saucepan. Add water to cover the bacon, bring to a gentle boil, then reduce heat, cover, and simmer for 20 minutes.
2. Slice Bacon and Add Ramen
Remove the bacon from the broth, slice into bite-sized pieces once cool enough to handle, and return to the saucepan. Break the ramen noodles in half and add them to the saucepan along with unsalted butter and sambal oelek.
3. Poach Eggs
Carefully crack the eggs into the saucepan, ensuring the yolks remain intact. Poach the eggs in the broth for about 4 minutes until the whites are set but yolks are still runny.
4. Assemble and Serve
Divide the noodles and poached eggs among four bowls. Pour over the buttery broth, ensuring each bowl has some bacon. Garnish with sliced mushrooms and scallions. Serve immediately.
Comments (0)