Bacon Miso Ramen

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.

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.

I’m dyyyyyyying.

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

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.

4.20 from 5 votes

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Course: Main Course, Soup

Cuisine: Asian

Keyword: miso ramen

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Calories: 782kcal

Author: Erica

Ingredients

• ▢ 4 bacon slices
• ▢ 3 scallions chopped & divided
• ▢ ½ teaspoon annatto achiote seeds
• ▢ 4 cups beef stock homemade or store-bought
• ▢ 1 ½ 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

Instructions

• 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

Calories: 782kcal | Carbohydrates: 76g | Protein: 37g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 215mg | Sodium: 3826mg | Potassium: 2111mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5820IU | Vitamin C: 45.8mg | Calcium: 138mg | Iron: 7.1mg

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