Ingredients:

  • 4 cups (950ml) Chicken Broth (low sodium)
  • 2 tablespoons Soy Sauce (30 ml)
  • 1 tablespoon Mirin (15 ml)
  • 1 teaspoon Sesame Oil (5ml)
  • 1 clove Garlic, minced (5ml)
  • 1 inch Ginger, grated (5ml)
  • 1/2 teaspoon Red Pepper Flakes (2.5ml) (optional, for heat)
  • 2 portions Ramen Noodles (about 6oz/170g total)
  • 4 slices Bacon, cooked crispy and crumbled
  • 2 Large Eggs
  • 2 Scallions, thinly sliced
  • 1/4 cup (25g) Baby Spinach
  • 1/4 cup (25g) Corn kernel
  • Optional: Nori seaweed sheets, torn into strips

Instructions:

  1. In a large pot, combine chicken broth, soy sauce, mirin, sesame oil, garlic, ginger, and red pepper flakes (if using). Bring to a simmer over medium heat.
  2. While the broth is simmering, gently place the eggs in a small sauce pan with water, bring to a boil, and cook for 6-7 minutes for soft-boiled eggs. Immediately transfer to an ice bath to stop cooking. Peel carefully once cooled.
  3. Cook ramen noodles according to package directions in a separate pot. Drain well.
  4. Divide the cooked ramen noodles between two bowls. Ladle the hot broth over the noodles.
  5. Top each bowl with crumbled bacon, spinach, corn kernel, a halved soft-boiled egg, and sliced scallions. Garnish with nori strips, if desired.
  6. Serve your Rise and Shine Ramen immediately while it's hot!