Chicken Bacon Ramen

Recently I’ve seen a bunch of recipes on how to amp up packaged ramen. So many recipes, in fact, that I determined it must be really easy to make this dish your own. I took several of these recipes and Frankensteined myself my own ramen recipe.

Start by cooking your protein. I poached chicken (the rest of the ramen has so much flavor that you don’t need to flavor the chicken itself) and also cooked up four slices of chopped bacon. All of that takes about 10 minutes total. When that’s done, get the rest of the soup ready. Into a pot of chicken stock add sliced mushrooms and sliced scallion. Also add some powdered ginger and soy sauce. You can also add the seasoning packet from the ramen (I used about 1.5 out of the 3 packets that came with my ramen) but it’s not totally necessary. Now that you’re almost done, add in the ramen. Break apart with tongs as it cooks. The noodles will take about 6 minutes, which is the perfect amount of time to cook a six minute egg. Bring a separate pot of water to a boil and slowly drop in two eggs. Boil for exactly 6 minutes. Now it’s time to assemble. Add your chicken and bacon onto the soup and ladle it into bowls. Top with those jammy-yolked eggs, some very thinly sliced radishes, and some sriracha.

My beau is NOT into soup, and definitely doesn’t think it’s filling enough for supper, but he actually enjoyed it and didn’t end up supplementing with pizza as he’d threatened. It is, indeed, very filling. I love the smokiness that the bacon contributes.

There are obviously so many ways you can customize this. Bean sprouts would be great. Seaweed would be awesome. But this version can pretty much be made with ingredients found at even the most podunk of grocery stores. And for that, I’m extra proud. Note: the ramen tends to absorb the broth so I would keep some extra on hand so you don’t wind up with a bowl of just noodles. (Though a bowl of just noodles doesn’t sound half bad.)