One of the hottest trends in the food scene today is unique ways to use ramen to create new dishes. Authentic and thoughtful takes on the traditional noodle soup have popped up all over the place. One popular take is Western breakfast ramen, which is nothing like the traditional brothy ramen that you had in college. It’s delicious and the perfect way to start a weekend morning. Depending upon your morning appetite, this recipe makes 2-4 servings.
- 2 to 4 eggs
- 4 to 8 strips of bacon
- 2 packages of ramen noodles without the seasoning
- 2 chopped scallions
- 4 tbsp salted butter
- 4 tbsp flour
- 4 diced shallots or 1 red onion
- 2 minced cloves of garlic
- 2 tbsp olive oil
- 4 tbsp hot sauce
- 2 cups chicken stock
- 2 cups milk
- 2 cups shredded cheddar cheese
- black pepper and salt
- Cook the number of bacon strips desired over medium heat until brown and crisp. Set aside on a paper towel.
- Melt the butter in a saucepan over medium-high heat and sauté the diced shallots or red onions until soft and translucent. Add the garlic and cook for another minute.
- Add the flour and whisk until it browns slightly. Add the chicken stock, milk, and whisk again until there are no more flour clumps. Simmer on low heat for about 15 minutes.
- Add the cheese in sections while stirring. Add the hot sauce when the cheese is incorporated and melted into the broth. Season with salt and pepper to taste.
- Bring a pot of water to a boil. Add the number of eggs desired and boil for 5 minutes. Remove the eggs, de-shell, and set aside.
- Boil the noodles in a saucepan, but make sure not to overcook. Drain the noodles and lightly toss with olive oil so they don’t stick and set aside.
- Cut the scallions into 1/2-inch pieces for a garnish.
- Assemble the bowl for each diner. Add the noodles to the center. Pour in the broth. Add the bacon and a sliced egg and garnish with scallions and enjoy.