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)


  1. Take 4 slices of bacon and fry them up, reserving the fat.
  2. In the bacon fat, saute the garlic and then deglaze the pan with mirin
  3. Whisk in the miso
  4. Add the stock and simmer (not boil) until the stock becomes flavorful.
  5. Add soysauce or tamari and drop of liquid smoke. Like 2 eyedrops.
  6. In the meantime, softboil eggs separately. If you don't know how, the kitchn will show you the nitty gritty.
  7. 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.
  8. Boil up your ramen noodles and drain.
  9. 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.
  10. Sprinkle liberally with shichimi