Homemade Ramen With Bacon & Soft-Boiled Eggs
I’m exhausted all the time (which has been my biggest preggo issue since the beginning – I got off easy!), and the late-pregnancy “discomfort” that everyone tells you about is starting to kick in. Lower back pain, occasionally swollen ankles/feet, breathlessness after the simplest tasks, and fierce baby kwon-do moves to the pelvic area are now in effect (seriously, I think we have a future martial artist on our hands). Thus, comfort food is all I am in the mood for these days. Not necessarily comfort food that is heavy or creamy, but rather something more along the lines of the hearty-yet-light variety. Enter my go-to meal of choice: soup. I know it’s still too warm outside for most people to be on board with a hot bowl of soup, but I haven’t been able to shake the idea of a slurp-worthy and noodly soup for weeks now. In fact, in the midst of our kitchen renovation this summer, I was counting down the days to where I would have a stove again…just so I could make a pot of soup. I’m addicted, I tell ya.
Yield: 2-4 servings, depending on how hungry you are
· 4 slices bacon, chopped
· 1 (1-inch) piece of fresh ginger, peeled and sliced
· 3 garlic cloves, sliced
· 1 tablespoon minced lemongrass
· Red pepper flakes, to taste (I used about ½ teaspoon)
· 4 cups low-sodium chicken broth
· 1 tablespoon white miso paste (or more to taste)
· 2 tablespoons low-sodium soy sauce (or to taste – the miso already adds quite a bit of salt)
· ½ tablespoon balsamic vinegar
· ½ tablespoon rice wine vinegar
· 2 teaspoons toasted sesame oil
· 2 cups ramen noodles (use fresh if you can - dried work in a pinch, just make sure to discard the included seasoning packet)
· 2 cups stemmed and chopped baby spinach leaves
· 1 shallot, very thinly sliced
· Soft-boiled or poached eggs (I usually do 1 egg per person)
· Chopped scallions
· Sriracha hot sauce (optional)
1. Place a pot over medium-high heat and add the bacon. Render until crispy. Remove the bacon and set aside (this will be used as a garnish).
2. To the drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the red pepper flakes and stock and bring to a simmer, scraping up the brown bits on the bottom of the pan.
3. Simmer for 30 minutes and then strain out and discard the aromatics (garlic, ginger, and lemongrass). Stir in the miso paste, soy sauce, vinegars, and toasted sesame oil and keep warm until ready to serve.
Full Recipe: Click Here