Top Ramen with Bacon Parmesan Broth
By Melissa King
Yield: 2 servings
· 1 teaspoon canola oil
· 1 thinly sliced yellow onion
· 1 thinly sliced whole leek, remove roots
· 1 thinly sliced carrot, peeled
· 4 thinly sliced garlic cloves
· 3x3” slab of bacon or 5 slices of thick smoked bacon, diced
· 1 parmigiano reggiano rind, about 2-3 ounces
· 1 quart chicken broth
· 2 teaspoon white miso paste
· ½ ounce of bonito flakes, optional
· 1 strip kombu, optional
· 2 Top Ramen package(s) (remove powder packet inside)
· Dash of ground white pepper
· Soft-boiled egg or Soy-marinated egg (recipe below)
· Thinly sliced scallions or japanese negi
· Thinly sliced basil leaves
· Mizuna leaves
· Grated parmigiano reggiano
· Sauteed King trumpet, wood ear, or enoki mushrooms
· Chili oil
· Toasted sesame seeds
· Nori sheets
In a large pot over medium high heat, add oil until hot.
Add the onion, leeks, carrot, and garlic and cook, stirring occasionally, until completely soft, 8-10 minutes.
Add a pinch of salt to help release the moisture of the vegetables and reduce the heat to a medium low. Do not caramelize, the vegetables should be soft and translucent.
Add the bacon and cook over low heat to render the fat, stirring occasionally, about 4 minutes.
Add the parmesan rind, chicken broth, miso paste, and optional kombu and bonito flakes. Bring to a low simmer, cover, and cook for 30-45 minutes. For a stronger flavor, simmer for an additional 30 minutes to an hour.
Season to taste with salt and white pepper.
Strain through a fine mesh sieve. Discard solids.
Bring a small pot of water to a boil.
Add ramen noodles (remove packet) and cook stirring occasionally, until the noodles are just tender, 2 minutes.
Drain the noodles and divide into two separate bowls.
Ladle the hot broth on top. Top each bowl with garnishes.
Soft boiled eggs:
· 4 eggs
Bring a pot of water to a boil.
Add eggs in gently.
Bring back to a boil and start timer for 5 ½-6 minutes.
Remove eggs and place immediately into an ice cold water bath.
Let the eggs chill for 10 minutes before peeling.
For the soy-marinated egg:
· 4 soft-boiled eggs
· 3/4 cup soy sauce
· 1/4 cup water
· 2 tablespoons rice vinegar
· 1 tablespoon sugar
In a small bowl, add the soy sauce, sugar, rice vinegar, water and mix to combine.
Add the peeled eggs to the soy marinade, cover, and refrigerate for at least 2 hour, preferably overnight.