and Egg Ramen
By FBWorld Team
goes well anytime; its such a warm and inviting comfort
food and definitely at the top of today's food trends.
Its all about style, and innovative presentations. Try
this one on for size. It's easy to make and sure to please.
and Egg Ramen
1. 1 quart homemade or low sodium chicken
1 inch fresh ginger
2 cloves garlic
3 ounces smoky slab Bacon
1 piece about 2_ from a stalk of lemongrass
1 package of ramen noodles (toss the soup packet)
2 tablespoons dark soy sauce
1 tablespoon black vinegar
1 handful chopped scallions
1 drop Srirachia or your favorite hot sauce
2 more cloves of garlic
1 handful julienned mustard greens, baby spinach leaves,
14. Place bacon, ginger, garlic &
lemongrass in a pot. Add stock and bring to a simmer.
Simmer for 30 to 45 minutes.
In a separate pot, bring water to a boil and cook ramen
noodles according to directions. Drain and set aside.
Remove bacon, lemongrass, and ginger. Reserve the bacon
for later. Add in greens (unless using baby spinach),
soy sauce, and vinegar. Taste and check for salt, then
add salt and pepper to taste.
Slice the bacon. Add sliced garlic cloves to a pan with
the bacon, and fry both until crisp.
Drop eggs one at a time into the stock. (if you crack
them in a bowl first, it is less likely that you will
accidentally get a shell in your soup.)
Place ramen noodles (and baby spinach if using) in a bowl.
Carefully remove the eggs before they are completely cooked
(a slotted spoon works best). Ladle the hot broth over
the eggs and noodles.
Cover with Bacon, fried garlic, and scallions. Garnish
with a squirt or two of hot sauce.