40 minutes
A cozy and comforting ramen dish with bacon, eggs, and a buttery, spicy broth.
Low-Sodium Chicken Broth
quarts
0 oz
Chicken-Flavored Ramen With Seasoning Packets
0 packages
tablespoons
Sambal Oelek
tablespoons
each
Button Mushrooms, Thinly sliced, for serving
as needed
Scallions, Thinly sliced, for serving
as needed
1. Prepare Broth with Bacon
Start by combining the chicken broth, slab bacon, ramen seasoning packets, and 4 cups of water in a large saucepan. Bring this mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes.
2. Cook Bacon and Add Noodles
Remove the bacon from the broth and place it on a work surface. Slice the cooked bacon into ¼-inch thick pieces. Add the ramen noodles, butter, and sambal oelek to the simmering broth and let them cook for about 1 minute until they start to soften.
3. Poach Eggs in Broth
Crack the eggs into a small bowl and gently slide them into the simmering broth. Let them poach for about 4 minutes, until the whites are firm and the yolks remain runny.
4. Serve Ramen
Divide the noodles, eggs, and sliced bacon among four bowls. Ladle the hot broth over them, and garnish with thinly sliced mushrooms and scallions. Serve with additional sambal oelek on the side.
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