Name: Lynn Crawford’s Bacon and Egg Ramen Soup is the Comfort Food You Didn’t Know You Needed
Cook time: 40 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 8 cups water; 3 green onions; 1 large piece dried kombu; 1 cup bonito flakes; 1-inch piece ginger, chopped and unpeeled; 2 whole, unpeeled garlic cloves; Mushroom stems (see below); 4 packages ramen noodles; ¼ cup unsalted butter; 1 cup thinly sliced white onion; 225 g shiitake mushrooms, stems removed, caps sliced into ¼-inch strips (save stems, see above); 2 cloves garlic, minced; 1 tsp minced ginger; ¼ cup soy sauce; ¼ cup light miso; 2 Tbsp mirin; 1 cup chopped kale, stems removed; 4 to 6 slices prosciutto, torn; 4-6 eggs, poached; 1 small bunch green onions, finely chopped; Shichimi togarashi

Cook Time

40 min

Yields

4 to 6 servings

So many delicious flavours come together in this soup. You’ll be blown away by how simple it is to make, yet how complex the flavours are. It’s the perfect comforting meal for a rainy spring day.

See more: Anna Olson’s Herbed Avocado Spread is the Secret Ingredient Your Sandwiches Need

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ingredients

Broth

cups water

green onions

large piece dried kombu

cup bonito flakes

1-inch

piece ginger, chopped and unpeeled

whole, unpeeled garlic cloves

Mushroom stems (see below)

Ramen Soup

packages ramen noodles

cup unsalted butter

cup thinly sliced white onion

225

g shiitake mushrooms, stems removed, caps sliced into ¼-inch strips (save stems, see above)

cloves garlic, minced

tsp minced ginger

cup soy sauce

cup light miso

Tbsp mirin

cup chopped kale, stems removed

to 6 slices prosciutto, torn

Garnish

4-6

eggs, poached

small bunch green onions, finely chopped

Shichimi togarashi

Ingredient Substitution Guide

directions

Step 1

For the broth, bring water to a boil in a large pot over high heat. Add remaining ingredients, stir and reduce heat to medium-low. Cover and simmer gently for 20 minutes. Strain and reserve for later use.

Step 2

For the ramen soup, cook noodles according to package directions. Drain and set aside.

Step 3

Melt butter in a large pot over medium-high heat. Add the onions and shiitake mushrooms and cook until softened, about 2 to 3 minutes, stirring occasionally.

Step 4

Add garlic, ginger, soy sauce, miso and mirin. Cook for one minute. Add reserved broth and bring to a simmer. Add kale and prosciutto. Cook until the greens are wilted, about 1 minute. Add noodles and stir to heat through.

Step 5

Divide noodles among 4 to 6 bowls. Ladle hot soup over noodles, top with an egg. Garnish with green onions and togarashi.

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Lynn Crawford’s Bacon and Egg Ramen Soup is the Comfort Food You Didn’t Know You Needed