Bacon and Egg Ramen

Bacon and Egg Ramen
Photo by Scott Phillips


  • 6 oz. ramen noodles (from 2 packages; discard flavor packs)
  • 2 Tbs. reduced-sodium soy sauce
  • 2 large cloves garlic, thinly sliced
  • 1 quart lower-salt chicken broth
  • 8 oz. thick-sliced bacon, cut crosswise into ½-inch pieces
  • 1 oz. baby spinach (1 lightly packed cup)
  • 4 large eggs
  • + 2 more ingredients
    • 2 large scallions, thinly sliced (white and light-green parts separated from dark-green parts)
    • 1 heaping Tbs. thinly sliced peeled fresh ginger

In an 11- to 12-inch straight-sided skillet, bring 3/4 inch water to a gentle simmer over medium heat. Crack the eggs into the simmering water (the yolks will just break the surface, so they will stay yellow) and poach until the whites are set but the yolks are still runny, about 3 minutes. Usin...

View full recipe at Fine Cooking


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