Bacon & Egg Ramen





Cook Time

40 mins


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Rating: 5.0/5 (2 votes cast)
Bacon and Egg in Ramen soup


  • 6 slices bacon, diced
  • 4 Sunny Queen Free Range eggs, hard boiled, poached or fried
  • 2 green onions (or green shallots) thinly sliced
  • 1 twig of lemongrass
  • 3 cloves garlic, crushed
  • 1 teaspoon ginger, minced
  • 6 cups chicken stock
  • 1 pack ramen noodles, flavour packet discarded
  • 2 cups baby spinach
  • Soy sauce
  • Seasme oil


View Steps

  1. Step 1Fry bacon in a little oil. Once crisp, remove from heat and drain on paper towel.
  2. Step 2Cook garlic, ginger, green onions and lemongrass on low heat for 1 minute. Add the chicken stock. Bring the mixture to a simmer and cook, covered, for 15 minutes.
  3. Step 3Break the ramen noodles in half and add one half to a bowl. Divide the spinach evenly between each bowl. Pour the chicken broth mixture over top of each block so it just covers the noodles. Let the noodles sit for 2 minutes, then stir to break apart.
  4. Step 4Cook your eggs as desired (hard boiled, poached, fried) and top each bowl with 2 eggs. Drizzle each ramen with soy sauce and toasted sesame oil, then finish with the crispy bacon.