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Top Ramen with Bacon Parmesan Broth

By Melissa King

Yield: 2 servings


· 1 teaspoon canola oil

· 1 thinly sliced yellow onion

· 1 thinly sliced whole leek, remove roots

· 1 thinly sliced carrot, peeled

· 4 thinly sliced garlic cloves

· 3x3” slab of bacon or 5 slices of thick smoked bacon, diced

· 1 parmigiano reggiano rind, about 2-3 ounces

· 1 quart chicken broth

· 2 teaspoon white miso paste

· ½ ounce of bonito flakes, optional

· 1 strip kombu, optional

· 2 Top Ramen package(s) (remove powder packet inside)

· Dash of ground white pepper

Optional garnishes:

· Soft-boiled egg or Soy-marinated egg (recipe below)

· Thinly sliced scallions or japanese negi

· Thinly sliced basil leaves

· Mizuna leaves

· Grated parmigiano reggiano

· Sauteed King trumpet, wood ear, or enoki mushrooms

· Chili oil

· Toasted sesame seeds

· Nori sheets


In a large pot over medium high heat, add oil until hot.

Add the onion, leeks, carrot, and garlic and cook, stirring occasionally, until completely soft, 8-10 minutes.

Add a pinch of salt to help release the moisture of the vegetables and reduce the heat to a medium low. Do not caramelize, the vegetables should be soft and translucent.

Add the bacon and cook over low heat to render the fat, stirring occasionally, about 4 minutes.

Add the parmesan rind, chicken broth, miso paste, and optional kombu and bonito flakes. Bring to a low simmer, cover, and cook for 30-45 minutes. For a stronger flavor, simmer for an additional 30 minutes to an hour.

Season to taste with salt and white pepper.

Strain through a fine mesh sieve. Discard solids.

Bring a small pot of water to a boil.

Add ramen noodles (remove packet) and cook stirring occasionally, until the noodles are just tender, 2 minutes.

Drain the noodles and divide into two separate bowls.

Ladle the hot broth on top. Top each bowl with garnishes.

Soft boiled eggs:


· 4 eggs


Bring a pot of water to a boil.

Add eggs in gently.

Bring back to a boil and start timer for 5 ½-6 minutes.

Remove eggs and place immediately into an ice cold water bath.

Let the eggs chill for 10 minutes before peeling.

For the soy-marinated egg:


· 4 soft-boiled eggs

· 3/4 cup soy sauce

· 1/4 cup water

· 2 tablespoons rice vinegar

· 1 tablespoon sugar


In a small bowl, add the soy sauce, sugar, rice vinegar, water and mix to combine.

Add the peeled eggs to the soy marinade, cover, and refrigerate for at least 2 hour, preferably overnight.

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