Ramen at Dawn

Bacon and Egg Breakfast Noodles with Broth, Scallions, and Toasted Sesame

30 minutes
Serves 4
BreakfastJapanese
Herb's take

Craving a ramen fix before noon? This breakfast bowl borrows Japanese technique and classic American flavors: soft-boiled eggs, crispy bacon, and a savory dashi-inspired broth. You'll master soft eggs, balanced broth, and why those finishing touches matter.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a medium pot of water to a boil. Carefully lower in the eggs and cook for 6 1/2 minutes for jammy yolks, then transfer to an ice bath.
  2. 02
    Heat a large skillet over medium heat. Add the diced bacon and cook until deep golden and crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving 2 teaspoons of bacon fat in the pan.
  3. 03
    Add the garlic and ginger to the skillet with bacon fat. Sauté for 1 minute until fragrant.
  4. 04
    Pour in the chicken broth, soy sauce, mirin, and sugar. Bring to a simmer and let it bubble gently for 10 minutes.
  5. 05
    While the broth simmers, cook the ramen noodles according to package instructions. Drain and divide among four deep bowls.
  6. 06
    Peel the soft-boiled eggs and slice each in half lengthwise.
  7. 07
    Turn off the heat on the broth. Remove and discard the ginger slices. Taste and adjust seasoning with a bit more soy sauce or salt if needed.
  8. 08
    Ladle hot broth over the noodles in each bowl.
  9. 09
    Top each bowl with crispy bacon, two egg halves, a generous sprinkle of scallions, and toasted sesame seeds.
  10. 10
    Drizzle with sesame oil just before serving.

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