This by no means is a quick replacement for homemade ramen. This is also not traditional, but it’s -20 outside and nothing is open today so I’m trying to see if i can develop flavor with ingredients I have at home. The traditional process can take days and I know it is worth it, but I just don’t have that kind of time today!
2 large eggs
1 tsp baking soda
4 oz dried bucatini or spaghetti pasta
2 slices bacon
4 oz raw mushrooms
2 tbsp low sodium soy sauce
1 tbsp mirin
1 tbsp sambal
1 tbsp srircha
1 tsp ginger
1 tsp sesame oil
1/2 tsp kosher salt
1/4 tsp onion powder
4 cloves garlic
1 package Bonafide chicken bone broth, thawed
2 cups water
2 green onions, sliced thin or 1/4 small red onion, diced small
1 small chicken breast, cooked and sliced to divide between 2 bowls
1. Add 2 eggs to an 8 quart stock pot. Fill with cold water until there is about an inch above the eggs. Add baking soda and bring water to boil. Turn off heat, add lid and set timer for 5 minutes. Have a small bowl with ice water set aside. Once the timer goes off, remove eggs with a slotted spoon to the ice bath - do not drain pot.
2. Bring water to boil again and add bucatini. Cook per instructions for al dente. Drain pasta and divide between two large soup bowls.
3. Rinse out pot and turn on stovetop to medium heat and cook bacon until crispy. Remove bacon to a paper towel.
4. Add mushrooms and cook until tender. Remove with a slotted spoon and divide between the two noodle bowls.
5. Add soy sauce, mirin, sambal, srirch, ginger and sesame oil to the pot. Cook for 30 seconds before adding garlic. Cook for another 30 seconds and then add bone broth. Bring to boil and let simmer for 30 minutes. Turn off heat.
6. Divide broth between two noodle bowls.
7. Peel eggs and cut in half. Add to the noodle bowls.
8. Garnish with crumbled bacon and onion.