Bacon & Egg Ramen in Buttery Broth

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.