Breakfast Ramen Recipe

Prepare aromatics

Peel and finely grate or mince the garlic and ginger. Set aside.

In a medium-large pot, warm 1 teaspoon sesame oil over medium heat. Add the minced garlic and ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute. Do not let brown.

Pour in 6 cups vegetable broth, add 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer over medium-high heat, then reduce to medium-low and simmer while you prepare toppings, 8–10 minutes to develop flavor.

Cook bacon

While broth simmers, heat a medium skillet over medium. Add the 4 slices of bacon and cook until crisp, turning as needed, 6–9 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 teaspoon rendered bacon fat in the pan for frying eggs (or use the neutral oil). Crumble or roughly chop bacon when cool; reserve for topping.

Cook noodles

Bring the broth up to a gentle boil. Add the 8 oz wavy ramen noodles and cook according to package instructions (usually 2–4 minutes for fresh, 4–6 minutes for dried) until al dente. Stir occasionally to prevent sticking. If your noodles cook faster than the eggs are ready, remove them briefly with tongs and keep warm; otherwise cook simultaneously with eggs described next.

Poach or soft-boil eggs (option A: poached)

For soft-poached eggs: bring a small saucepan of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small cup and gently slip into simmering water. Cook 3–3.5 minutes for runny yolks. Remove with a slotted spoon and drain on paper towel.

Soft-boiled eggs (option B: soft-boiled)

For soft-boiled: bring a small pot of water to a boil, lower eggs carefully and boil 6 minutes for a jammy yolk. Immediately transfer to an ice bath for 1–2 minutes, then peel.

Fried eggs (option C: sunny-side or over-easy)

To pan-fry: in the skillet with reserved bacon fat or 1 tsp neutral oil, heat over medium. Crack eggs and fry sunny-side until whites set but yolks runny, about 2–3 minutes; for over-easy, flip briefly and cook 15–30 seconds more. Keep warm.

While eggs cook, heat the drained corn briefly in the microwave or in a small pan until warm, and roughly chop the green onions (white and green parts separated; whites thinly sliced, greens sliced on the diagonal for garnish). Rinse and drain 1 cup bean sprouts; you can briefly blanch them in the broth for 30–45 seconds if you prefer them slightly softened.

Taste the broth and adjust seasoning: add up to 1/2 teaspoon more soy sauce or 1/2 teaspoon rice vinegar for brightness if desired.

Divide the cooked noodles between 2 large bowls (serves 2). Ladle the hot broth over the noodles, making sure to include some garlic/ginger pieces for flavor.

Arrange toppings: place bean sprouts and corn to one side, crumble or lay the cooked bacon on another side, and top each bowl with one prepared egg (poached, soft-boiled, or fried).

Scatter sliced green onion whites over the hot broth and finish with sliced green tops, toasted sesame seeds, and a drizzle of chili oil or sriracha if using.

Serve immediately, letting diners break the egg yolk into the broth and stir to combine. Enjoy hot.