Ingredients:

  • 4 cups (950ml) Chicken or Vegetable Broth (low sodium)
  • 2 tbsp Soy Sauce (low sodium)
  • 1 tbsp Mirin (or substitute with 1 tsp sugar + 1 tsp rice vinegar)
  • 1 tsp Sesame Oil
  • 1 clove Garlic, minced
  • ½ inch Ginger, grated
  • ½ tsp Chili Garlic Sauce (or to taste)
  • 2 portions (approx. 200g) Fresh or Dried Ramen Noodles
  • 4 slices Bacon (approx. 100g), cooked until crispy (or vegetarian/vegan bacon alternative)
  • 2 Large Eggs
  • ½ Avocado, sliced
  • 2 Scallions (Green Onions), thinly sliced
  • Optional: Toasted Sesame Seeds, Nori (seaweed) strips, Bean Sprouts

Instructions:

  1. In a large pot, combine broth, soy sauce, mirin, sesame oil, garlic, ginger, and chili garlic sauce. Bring to a simmer.
  2. Gently lower eggs into a small saucepan of simmering water. Cook for 6-7 minutes for a soft-boiled egg. Immediately transfer to an ice bath to stop cooking. Peel carefully.
  3. While the broth is simmering, cook the ramen noodles according to package directions. Drain and set aside.
  4. Divide the cooked noodles between two bowls. Ladle hot broth over the noodles.
  5. Top each bowl with crispy bacon (or alternative), sliced avocado, sliced scallions, and a soft-boiled egg (halved). Sprinkle with sesame seeds and nori strips, if desired.
  6. Serve Immediately.