THE ORIGIN OF RAMEN AND BACON EGG RECIPE
Ramen is a popular noodle dish that is consist of a meat broth and a variety of toppings depending on the variation. It was first introduced to Japan by Chinese immigrants in the early 20th century and made its way over to Japan. It gained attraction in the culinary world. Since then the ramen has exploded in popularity. Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods who invented the instant noodles in 1958 was certain that people would never compromise with the taste and flavor of noodles. Therefore, he took special care about the packaging of Top Ramen noodles.
The packagings were made waterproof and airtight and were available in bowls. Our beautiful Japanese style bowls are just perfect size for serving your favorite Ramen. It is extra durable since it is made from food grade melamine which is much harder to break and is guaranteed to last you a long time.
Here is an easy, different Ramen recipe you can make at home:
Ramen with Bacon and Soft boiled eggs
* 3 garlic cloves, sliced
* 1 (1-inch) piece of fresh ginger, peeled and sliced
* 4 cups low-sodium chicken broth
* 1 tablespoon white miso paste (or more to taste)
* 2 tablespoons low-sodium soy sauce
* ½ tablespoon rice wine vinegar
* 2 teaspoons sesame oil
* 2 cups ramen noodles (Fresh or dried)
* 4 slices bacon, chopped
* 1 tablespoon minced lemongrass
* Soft-boiled or poached eggs (I usually do 1 egg per person)
* 1/2 - 1 cups of your favorite green vegetable
* 1 shallot, very thinly sliced
1) Preparing the eggs, bring water to boil level, carefully submerge the eggs, reduce heat to simmer and cook for 7 minutes. Remove egg and immediately soak in ice water. (set aside or marinade in soya sauce)
2) Place a pot over medium-high heat and add the bacon. Render until crispy. Remove the bacon and set aside (this will be used as a garnish).
3) Add ginger, garlic, and lemongrass and sauté for 1 minute.
4) Add meat broth and bring to a simmer, scraping up the brown bits on the bottom of the pan
5) Simmer for 30 minutes and strain out and discard the aromatics (garlic, ginger, and lemongrass).
6) Stir in the miso paste, soy sauce, vinegars, and toasted sesame oil
7) Bring water to a simmer and add vegetable, cook until desired taste.
8) Remove all vegetable and cook ramen noodles for 2-3 minutes or until tender.
9) Strain out noodle and place in bowl.
10) Pour in broth, place bacon, egg and vegetable
(Image below is without bacon, served on our signature ramen bowl set