INGREDIENTS:
- 4 cups water
- 2 cloves garlic, peeled and smashed
- 3¼" slices ginger
- 6 slices bacon
- oil, to fry
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- salt, to taste
- 2 servings ramen noodles, from dry, fresh, or frozen, cooked according to package
- chopped fresh spinach, to serve
- togarashi, Japanese spice blend, to serve
- green onions, sliced, to serve
- soft-boiled eggs, to serve
- black sesame seeds, to serve
INSTRUCTIONS:
- Combine water, garlic, ginger, and bacon in a medium saucepan over high heat. Bring to a boil and reduce heat to a strong simmer/low boil. Let cook together for 30 minutes.
- Strain out aromatics and bacon and separate boiled bacon. Discard ginger and garlic. In a skillet over medium heat, add a glug of oil (vegetable, if you're into that; olive; coconut--whatever, really, as long as it doesn't have a very strong taste) and fry bacon until browned. Add salt to re-flavor your bacon. Remove from heat and slice into bite-size pieces.
- Add soy sauce and mirin to broth then salt to taste. Place noodles in serving bowl and ladle broth over. Garnish with desired toppings and serve.
Source: 40 Aprons
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