Go Back
Demetra Overton

Ramen with Bacon Southern Style #LetsLunch

If you are using a pickled egg its best to make it a day in advance Leftovers are made for ramen. Just heat your bacon, chicken, greens or whatever you have on hand and serve it on top of the ramen with your homemade broth for a delicious meal. You can substitute anything you like. Swap out a plain boiled egg for the pickled one or add tofu for your protein.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 1 serving
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 pickled egg
  • 2 cups of your favorite broth
  • 1 packet of ramen discard the seasoning packet
  • 1/2 cup sauteed greens collard, kale and mustard greens and bok choy all work well
  • pinch of Korean chili flakes or cayenne pepper optional
  • 2-3 ounces of cooked bacon roast pork chicken or beef
  • 1 scallion sliced

Method
 

  1. First make your pickled egg
  2. Boil an egg for 5 minutes, turn the heat off and let it sit in the hot water for 5 additional minutes.
  3. Cool the egg under cold running water, peel it and soak in 1/2 cup beet juice and 2 tablespoons of red wine vinegar for 1 hour or over night
  4. Heat your broth to boiling and add your dry ramen. Cook for 3 minutes.
  5. Pour ramen and broth into a bowl and top with greens, bacon (or other protein) scallions and pickled egg halves.