Chef notes
A little savory, a little smoky and with just the right amount of spice, this nourishing ramen infuses plenty of umami into a breakfast-themed dinner. Combining caramelized bacon and thing ribbons of egg with the broth and noodles makes this dish irresistible any day or night of the week.
Ingredients
- 4 cups (1 quart) chicken broth
- 2 tablespoons organic unsalted butter, divided
- 1/4 piece fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup smoky slab bacon, diced
- 1/4 teaspoon chili flakes
- 2 teaspoons Gochujang paste
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 package ramen noodles
- 1 teaspoon cornstarch
- 2 eggs, beaten
- 2 tablespoons Korean soy sauce
- 1 cup baby spinach, stems removed
- 1/2 cup scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 1 teaspoon chili oil
Preparation
1.Place a heavy-bottomed pot over medium heat. Add butter and bacon and cook until it begins to caramelize.
2.As the bacon caramelizes, add the finely chopped ginger and garlic, stirring frequently to avoid sticking.
3.Add chicken broth, chili flakes, soy sauce, fish sauce, sesame oil and Gochujang paste, then bring to a simmer, reduce by one-quarter volume over medium heat.
4.In a separate pot, bring water to a boil (for ramen noodles) and turn down heat.
5.In a small mixing bowl, whisk together 1 tablespoon cornstarch with 2 eggs and a splash water until thoroughly combined.
6.Blanch ramen noodles for about 1 minute, transfer noodles to broth along with spinach and swirl in 1 tablespoon of butter.
7.Next, create a soft whirlpool in the broth and slowly start to pour in the beaten egg mixture in a steady stream, creating long egg ribbons. Let eggs cook for about a minute.
8.Ladle the soup into bowls, garnish with scallions and toasted sesame seeds and enjoy right away.
