Bacon and Egg Ramen

Ingredients

Ramen noodles

2 packs

Bacon

6 slices, chopped

Eggs

4

Chicken broth

4 cups

Soy sauce

2 tablespoons

Sesame oil

1 tablespoon

Green onions

2, chopped

Salt

to taste

Pepper

to taste

Chili flakes

1 teaspoon

Instructions

1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, leaving the rendered bacon grease in the pot.
3. In the same pot with the bacon grease, add the chicken broth, soy sauce, sesame oil, half of the chopped green onions, chili flakes, salt, and pepper. Bring the mixture to a gentle simmer.
4. While the broth is simmering, prepare the soft-boiled eggs. Bring a pot of water to a boil, gently add the eggs, and boil for 6-7 minutes. Once cooked, remove the eggs and place them in a bowl of ice water to cool. After a few minutes, peel and set aside.
5. Divide the cooked ramen noodles into serving bowls.
6. Ladle the hot broth over the noodles in each bowl.
7. Top each bowl with crispy bacon and a soft-boiled egg, cut in half to reveal the golden yolk.
8. Garnish with the remaining green onions and an extra sprinkle of chili flakes for an added kick.
9. Serve hot and enjoy your delicious Bacon and Egg Ramen!