Say hello to your favorite comfort meal made in less than an hour! This Bacon and Egg Ramen recipe resembles the vibrant, steaming Japanese Ramen we all love and lets you make it right at home. Multo® by CookingPal® comes with all the accessories needed to make this meal - the steamer to steam the eggs and vegetables while simmering the broth and noodles in the simmering basket. Using just one bowl, you can have fresh, homemade Japanese cooking with little mess and delicious flavors for any meal.
How to make New Orleans style BBQ shrimps with Multo® by CookingPal®?
1. Sauté the bacon and vegetables.
Multo is not just a blender or food processor, but it contains heating elements at the bottom of the bowl to boil, steam, sauté and cook the food; this is how you begin to sauté the bacon and vegetables.
2. Cook the broth in the simmering basket.
Slowly simmer broth to enhance flavors. This basket can also be used as a sieve to prevent the vegetables being chopped by the blade during cooking.
3. Steam the eggs and vegetables in the steamer.
The steamer included with Multo allows you to steam the vegetables and eggs while continuing to simmer the broth in the mixing bowl.
4. Cook the noodles to finish the dish.
Place the noodles inside the simmering basket as a final step to cook in the broth. Serve the finished ramen topped with vegetables and eggs.
Cooking tips and tricks
To cut down on cooking time, the broth and vegetables can be made ahead of time. This way, you can serve this soup on a busy day by having less preparation time. Preparing soup and vegetables ahead of time also allows for flavors to fully soak into the broth.
For people who like soft boiled eggs, cook for a few minutes shorter. This will not only give the eggs a more creamy flavor, but soft boiled eggs also retain their natural nutrients and contain less cholesterol.
A variety of toppings can be added to this dish depending on personal preference. Use dried seaweed and bean sprouts for an added crunch, sliced green onion for a sweet spiciness, and sriracha for an extra punch of tang and heat.
What are the variations of this dish?
Cooking preference of the egg can alter the taste of this dish. You can choose a hard boiled, soft boiled, or marinaded egg to place on top of your ramen. Hard boiled eggs bring a good source of protein, and soft boiled eggs bring the same protein with an added creaminess and golden yolk to mix into your dish. If you prepare your egg in advance, it can be marinated in soy sauce, ginger, garlic, and spices for a more flavorful egg.
Different types of noodles can be used in this dish. If you like ramen noodles, you can cook straight or wavy noodles to change the look of the dish; instant ramen noodles can also work if you are crunched for time. Udon noodles can be used and are thicker than ramen noodles, are made from wheat flour, and have a more subtle flavor. If you like a thinner noodle, somen noodles are a good option and work well in cold dishes. For a lower-carb alternative, buckwheat soba noodles are a good choice.
Required Accessories
Steamer Simmering Basket
The final verdict on the ramen - how does it taste?
This bacon and egg ramen dish is the perfect comfort meal to make at home on a cold day or when you are craving tasty Japanese food! It is:
Hearty
Jammy
Salty
Peppery
& Light on the palate!
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Springy ramen noodles in a warm and comforting broth flavored with savory bacon and served with perfectly jammy eggs.
Ingredients
4 OZ / 12O G bacon
1 EA fresh ginger
2 CLOVES garlic
4 EA green onion
0.5 TSP chili flakes
48 OZ / 1400 ML chicken broth
16 OZ / 500 ML water
1 OZ / 30 G dried shitake mushrooms
1 OZ / 30 G miso paste
1 TBSP soy sauce
1 TBSP rice vinegar
2 TSP sesame oil
4 EA eggs
4 EA baby bok choy
6 OZ / 180 G dried ramen noodles
Directions
Cut bacon into small pieces. Add bacon to mixing bowl. Remove the measuring cup and sauté for 10 minutes / 265°F|130°C. Remove bacon and transfer to a paper towel-lined plate. Set aside. Keep bacon fat in mixing bowl.
Peel about 1 inch ginger with back of spoon, Peel and smash garlic, trim root end from green onion and cut into pieces add the green onion. Add ginger, garlic, green onion, and chili flakes to mixing bowl. Remove measuring cup and cook for 4 minutes / 265°F|130°C / speed 1. Whilst waiting for the vegetables to sauté wash bok choy and halve lengthwise, reserve till later. Transfer sautéed vegetables to simmering basket and set into mixing bowl.
Add chicken broth and water to the mixing bowl. Add dried mushrooms to simmering basket along with the sauteed vegetables. Place eggs in deep steamer tray and attach to mixing bowl. Place the shallow steamer tray over eggs and arrange bok choy in single layer. Cook the soup for 20 minutes /265°F|130°C / speed 1.
Fill a medium bowl with water and ice. Set aside. Remove the steamer set. Set bok choy aside. Transfer eggs to ice water for 2 minutes. Peel eggs, cut in half and set aside. Remove simmering basket from the mixing bowl, letting excess liquid drain into broth. Discard contents. Add miso paste to mixing bowl. Add soy sauce, rice vinegar, and sesame oil to mixing bowl. Cook for 5 minutes / 265°F|130°C / speed 2.
Add ramen noodles to the mixing bowl. Cook for 5 minutes / 265°F|130°C / speed 1 / stir. Season with additional soy sauce to taste.
Season with additional soy sauce to taste. Divide soup and noodles between bowls. Top each with steamed bok choy, soft boiled egg, and crispy bacon. Garnish with sliced green onion, sesame seeds, dried seaweed, and sriracha.
Recipe Note
TIPS:
Make broth and steambok choy and eggs ahead of time. Then reheat and serve as usual for a quick, comforting meal.
Put out a variety of garnishes and have a ramen party where guests can create their dream bowl!
