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Mr. Crumby's Kitchen: Bacon Miso Ramen #SundaySupper

A 30-minute ramen dish, created in tribute to Japanese culture, but enhanced with an essential American fat - bacon!

Serves 2 servings     adjust servings

Preparation 15 mins Cook Time 15 mins Total Time 30 mins


  • 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 servings ramen noodles
  • 1 large carrot, shredded
  • 4 baby portobella mushrooms, sliced
  • 2 boiled eggs, halved
  • 1 cup broccoli florets
  • Chili oil (optional)


  1. 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.
  2. Add annato seeds to fat and simmer for about 2 minutes, to release some color, then remove the seeds.
  3. 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.
  4. 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.
  5. 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.
  6. 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!


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