Posted by Ericahttps://thecrumbykitchen.com/bacon-miso-ramen/
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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!
- 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)
- 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!
| Nutrition Facts|
|Amount Per Serving||As Served|
|Calories 606kcal Calories from fat 318|
| % Daily Value|
|Total Fat 35g||54%|
|Saturated Fat 13g||65%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|