Spicy Bacon and Egg Miso Ramen with Broccoli Rabe
This is a total cheaters version of miso ramen, with an American breakfast theme. If I had enough time I'd do it the right way and make the stock from fatty pork, but sometimes you have to do what you have to do when you want a bowl of ramen really bad, really fast.
- 4 slices of quality butcher bacon
- 2 cloves garlic
- 2 eggs
- 2 tsp mirin
- 2 tsp soysauce or tamari
- 1 or 2 drops liquid smoke
- 1/4 cup of organic white miso
- 3-4 stalks broccoli rabe
- salt and pepper to taste
- 4 scallions chopped
- 1 tsp shichimi (japanese red pepper mix)
- 1 lb fresh ramen noodles (I get mine at the asian market)
- Take 4 slices of bacon and fry them up, reserving the fat.
- In the bacon fat, saute the garlic and then deglaze the pan with mirin
- Whisk in the miso
- Add the stock and simmer (not boil) until the stock becomes flavorful.
- Add soysauce or tamari and drop of liquid smoke. Like 2 eyedrops.
- In the meantime, softboil eggs separately. If you don't know how, the kitchn will show you the nitty gritty.
- Also separately, blanch the broccoli rabe, til tender but still crisp. I like my veggies on the raw-er side, so maybe you want to cook yours longer than a blanch.
- Boil up your ramen noodles and drain.
- When ready to serve, put some noodles in a bowl, a few pieces of bacon, a few pieces of broccoli rabe, and ladle the soup in. slice your soft boiled egg down the middle and let the yolk drizzle into the soup.
- Sprinkle liberally with shichimi