Bacon and Chicken Ramen

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Bacon and Chicken Ramen

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700 ml Chicken Broth 3 cups
150 g Bacon
4 cloves Garlic
1 tbsp Lemongrass
2 tbsp Miso paste
1 tbsp Ginger sliced or powder
1/2 cup Ketjap Manis or low sodium soy sauce
1/2 tbsp Rice Vinegar
2 tbsp Sesame Oil
2 small packs or one big pack Noodles don't use the spices in the bag
5 drops Sriracha be very careful, it's super hot
1/2 tbsp
200 g Chicken Breast
2 Egg
1 small Paksoi
2 small Green Onion

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Noodles. So many ways of making noodles. So many recipes and ingredients that we can combine to make this Asian wonder our favourite meal. Quick and easy to make, ramen is a combination of meat, noodles, soup and egg with a very special taste and lots of flavours. You can practicly add whatever you want to your ramen, but all in all, this is one of my favourites.

After I tried a lot of varations, I decided that the crispness of the bacon is mixing so well with the tenderness of the chicken, the richness of the egg, the freshness of the paksoi and the unique taste of the miso that it cannot be better than this. But trust me, you have to try until you find your own combination, or maybe this is the one that you were looking for all the time!

Recipe inspired by Yes To Yolks

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In a medium pot, boil chicken in 3 cups of water with salt to taste. When the meat is tender take it out and drain it. If you have real chicken soup use that for the recipe, if not just add 1/2 cube of chicken broth to the water that you kept from boiling the chicken.


In a wok (or a big pan) fry the bacon until crispy and brown and drain. In the remaining fat, cook the boiled chicken to give it a nice brown color. Remove the chicken but don't discard the fat.


Bring half of the bacon back to the pan, add ginger, lemongrass and garlic and fry for 2 minutes until all the flavours are released. Mix in the miso paste, chilli powder and sriracha sauce, add the stock on top, mix very well until combined and let it simmer for 30 minutes.

TIP: don't put all the miso paste at once, because you might find it too salty. Add half a spoon at a time and taste until you obtain the desired flavour.


Strain the soup and discard the bacon, lemongrass, ginger and garlic. Add in the vinegar, ketjap and sesame oil and boil for 2 more minutes.


Boil the eggs, but be careful not to make them hard. Like you can see in the picture I boiled them a bit too much. They are supposed to be runny, but with a firm egg white. So for the perfect ramen eggs you have to bring a pan of water to boil and add the eggs only after the water is cooking. Boil for 6 minutes and rinse in cold water immediately. It really works, just don't forget to put the timer on.


Prepare the noodles as it says on the package and while they are cooking, cut the green onions and the paksoi and layer them in your bowl. Add the noodles on top and pour hot soup over. Garnish with the remaining bacon, with peeled and cut in half eggs and chicken. Itadakimasu!


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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