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.
Course Main Course, Soup
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
3scallionschopped & divided
1/2teaspoonannatto achiote seeds
4cupsbeef stockhomemade or store-bought
2teaspoonsmisored or white
4baby portobello mushroomssliced
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!