A quick and easy 30-minute miso ramen dish, created in tribute to Japanese culture, but enhanced with an essential American fat – bacon! This hearty bowl of hot broth, filled with ramen noodles, crispy veggie garnishes, and soft boiled eggs is total comfort food.
Konshū no #SundaySupper e kon’nichiwa yūjin, kangei!
Hello friends, and welcome to this week’s #SundaySupper! This week, we’re taking you on a trip to the far East, and sharing our Asian-inspired dishes.
From Chinese to Thai, Indian to Japanese, the world of Asian cuisine is exciting and varied, offering everything from the hottest spicy dishes to the coolest salads to the most interesting pasta plates I’ve ever seen.
Mr. Crumby loves them all. He is enamored with Asian culture and food, and when I saw the theme for this week, I knew I would have to include him in my recipe creation.
Little did I know he would take it over completely. Aside from researching the ingredients we needed, and going with him to the awesome little Asian market a couple of towns over, he…pretty much did everything.
Feast your eyes on this Bacon Miso Ramen recipe, the second installment in the Mr. Crumby’s Kitchen series.
The universe is getting back at me for complaining about the heat so much this summer.
Yep. Our air conditioner is on the fritz.
Imagine: I’m sitting in our media room as I type this. It has two big windows, one facing south, one facing west, and both have blinds and curtains drawn. The sun is on its way down for the afternoon, and it’s still 93 degrees outside. Not only is my computer heating the room, but Mr. Crumby’s decked out gaming computer (with two monitors) is also helping drive up the temperature.
Our thermostat is set at 74, and yet, the A/C won’t cool the house below 84.
We’ve had this problem on and off for a few weeks, now. It will act up for a few days, and then somehow right itself. We had a lot of rain last week, which kept the heat index lower than normal outside, so I guess it was working just fine. This week, though…holy cow, every day it gets worse and worse.
The Mister was supposed to call the A/C company yesterday (Friday – a regular business day), but didn’t, because he wanted to try to DIY it.
Which brings us to today, where we are sitting in front of a box fan, waiting on the repairman. Ugh.
It’s a good thing we made this ramen last week when the temperature indoors was much more acceptable for soup. I totally can’t wait to make it again, either.
Mr. Crumby grew up a gamer and anime nerd, and it goes without saying that he’s seen his fair share of ramen in the animated shows he loves. As far as eating ramen goes, aside from the 29 cent packets from the grocery store that every college student and bachelor is all too familiar with, the only time he had any was on our trip to New York City a few years ago.
We found a Japanese buffet in Little Korea (because Little Japan was nowhere to be found), and they had an amazing spread that included build your own ramen bowls.
I’m looking forward to finding the restaurant when we go back to NYC after Thanksgiving – I never committed the name to memory, only that we wandered past the Empire State Building and ended up there. It was a hidden treasure, and I really hope it’s still there!
A few tips on making your own ramen:
- ○ Don’t be afraid to go light on the miso. It’s incredibly salty and depending on whether or not you use low sodium soy sauce, and how salty your stock is, you can very quickly overdo it. You can always add more, otherwise, you risk the need to water down your broth. And don’t season it with pure salt, whatever you do – you won’t need it.
- ○ It’s all about the broth! Take your time getting it perfect – the toppings you use are totally optional, but the broth is where your flavor is. Making a broth from scratch with bones and meat ends is the best way to go.
- ○ If you can get fresh ramen noodles (or make them from scratch), do it! Fresh noodles are so delicious compared to the dried ones. BUT in a pinch, the 29 cent packs, minus the seasoning, work just as well.
- ○ Invest in the miso and dashi that you need for these ramen dishes. I promise you’ll use them for other Asian cuisines!
- ○ Ramen is surprisingly easy to make – not as intimidating as I first thought. It’s definitely worth experimenting with!
- ○ Eating ramen with chopsticks is hard. Those noodles are slippery little rascals.
Plus, bacon. I mean, come on. How is it not in every ramen dish?
Bacon Miso Ramen
- 4 bacon slices
- 3 scallions chopped & divided
- 1/2 teaspoon annatto achiote seeds
- 4 cups beef stock homemade or store-bought
- 1 1/2 teaspoons dashi
- 1 Tablespoon soy sauce
- 2 teaspoons miso red or white
- 2 cups ramen noodles cooked
- 1 large carrot shredded
- 4 baby portobello mushrooms sliced
- 2 boiled eggs halved
- 1 cup broccoli florets
- Chili oil optional
- In a wok or large saucepan, fry bacon on medium-high heat to render grease. After some of the fat is released, add 1 diced scallion, and saute for about 5 minutes. Remove the bacon and set aside.
- Add annato seeds to fat and simmer for about 2 minutes, to release some color, then remove the seeds.
- Combine beef stock, dashi, and soy sauce in wok, and return the bacon to the liquid. Bring to a boil for a few minutes, stirring once or twice, allowing the flavors to blend.
- Stir in the miso paste ½ teaspoon at a time, until the broth reaches the desired flavor. Reduce heat and simmer while you set up your bowls.
- In a separate saucepan, bring 3 cups of water to a boil. Boil the ramen noodles, 1 serving at a time, for about 3 minutes each - you want them to be semi-al dente.
- Arrange your noodles, egg halves, and vegetables in large soup bowls, then ladle hot broth on top of everything. Drizzle with chili oil for a little kick of heat. Enjoy!
Loving this ramen recipe? Try these other soul-warming soup recipes:
- Roasted Tomato Bacon Bisque
- Slow Cooker Irish Guinness Beef Stew
- Pumpkin Beer Cheese Soup with Herbed Croutons
Inspired to have Asian night for dinner this week? Check out what my fellow #SundaySupper folks made for you to drool over!
- Baked Lumpia Shanghai by The Joyful Foodie
- Lumpia, Baked Filipino Eggroll by Food Done Light
- Crab Ragoon by Recipes Food and Cooking
- Fried Rice by Hezzi-D’s Books and Cooks
- Homemade Sushi by The Freshman Cook
- Mango Pudding by Brunch with Joy
- Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
- Thai Style Sliders by Cupcakes & Kale Chips
- Venison Satay with Spicy Peanut Sauce by Grumpy’s Honeybunch
- Asam Laksa by Caroline’s Cooking
- Bacon Miso Ramen by The Crumby Cupcake
- Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
- Pork Prawn Wonton Soup by Food Lust People Love
- Asian Beef and Green Bean Stir-Fry by Family Foodie
- Banh Mi Hot Dog by Life Tastes Good
- Beef Lo Mein by Cosmopolitan Cornbread
- Cheese Korokke by Manu’s Menu
- Chicken Zoodle “Lo Mein” by Casa de Crews
- Easy Chow Mein by Momma’s Meals
- Ginger-Citrus Grilled Salmon by Palatable Pastime
- Grilled Pork Báhn Mì by That Skinny Chick Can Bake
- Grilled Tandoori Chicken by Cooking Chat
- Hoisin Burgers with Peanut Slaw by Cindy’s Recipes and Writings
- Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
- Oven Simmered Asian BBQ Chicken by What Smells So Good?
- Pad Thai by Curious Cuisiniere
- Seven Flavor Precious Chicken by Nosh My Way
- Sri Lankan Vegetable Curry by Panning The Globe
- Thai Chicken by Feeding Big
- Vietnamese Flank Steak by Bobbi’s Kozy Kitchen
On the Lighter Side
- Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
- Crispy Asian Noodle Salad by Ruffles & Truffles
- Nam Sod (Thai Pork Salad) by Magnolia Days
- Soba Noodle Salad by Jane’s Adventures in Dinner