Bacon And Chicken Ramen

  1. In a medium pot, boil chicken in 3 cups of water with salt to taste. When the meat is tender take it out and drain it. If you have real chicken soup use that for the recipe, if not just add 1/2 cube of chicken broth to the water that you kept from boiling the chicken.
  2. In a wok (or a big pan) fry the bacon until crispy and brown and drain. In the remaining fat, cook the boiled chicken to give it a nice brown color. Remove the chicken but don't discard the fat.
  3. Bring half of the bacon back to the pan, add ginger, lemongrass and garlic and fry for 2 minutes until all the flavours are released. Mix in the miso paste, chilli powder and sriracha sauce, add the stock on top, mix very well until combined and let it simmer for 30 minutes.nnTIP: don't put all the miso paste at once, because you might find it too salty. Add half a spoon at a time and taste until you obtain the desired flavour.
  4. Strain the soup and discard the bacon, lemongrass, ginger and garlic. Add in the vinegar, ketjap and sesame oil and boil for 2 more minutes.
  5. Boil the eggs, but be careful not to make them hard. Like you can see in the picture I boiled them a bit too much. They are supposed to be runny, but with a firm egg white. So for the perfect ramen eggs you have to bring a pan of water to boil and add the eggs only after the water is cooking. Boil for 6 minutes and rinse in cold water immediately. It really works, just don't forget to put the timer on.
  6. Prepare the noodles as it says on the package and while they are cooking, cut the green onions and the paksoi and layer them in your bowl. Add the noodles on top and pour hot soup over. Garnish with the remaining bacon, with peeled and cut in half eggs and chicken. Itadakimasu!

chicken broth, bacon, garlic, paste, ginger powder, manis, vinegar, sesame oil, packs, chilli powder, chicken, eggs, paksoi, green onions

Taken from www.yummly.com/recipe/Bacon-and-Chicken-Ramen-1483080 (may not work)

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