A breakfast-ready ramen recipe is exactly what you need to make sure you get up on the right side of the bed.
Course: Breakfast, Soup
Author: Amy Kimoto-Kahn
1bunch sage leaves
1avocado,sliced (3–4 slices per serving)
1 tomato,diced (small pile per serving)
1bunch enoki mushrooms,small pile per serving
2 ¼cupMiso soup base
12cupsbroth,chicken or vegetable
6cupscooked Ramen noodles
Preheat oven to 400ºF (200ºC). Lay a piece of parchment paper on a baking sheet. Spread the bacon strips on the sheet and bake for about 20 minutes. Watch carefully as time will vary with ovens. They will crisp up with no need to turn the pieces over. Save your bacon grease in a jar because you can use it to make the ramen soup bases. Remove from the oven and set on a paper towel.
Roll the sage leaves into a cigar shape and cut perpendicular to the roll into long strips, or a chiffonade.
Heat the butter in a small skillet over high heat until the butter starts to brown. Immediately scatter the sage leaves in the pan and cook for about 10 seconds. Turn the heat off and use a slotted spoon to remove the sage to a paper towel. Keep the browned butter to drizzle over the ramen.
Boil a pot of water for your noodles. In a separate saucepan, bring 2 ¼ cups (530 ml) Miso Base and
12 cups (2.8 L) of broth to a boil, then lower the heat and let simmer until it’s ready to serve. Note: It’s 3 tablespoons of base to every 1 cup (235 ml) chicken or vegetable stock. Use about 2 cups (475 ml) soup per serving. Right before serving, crank it back up to boil.
Boil the noodles. If fresh, boil for about 1 minute; if packaged, boil for about 2 minutes. As soon as they’re done, drain well and separate into serving bowls.
Pour 2 cups (475 ml) soup over each bowl of noodles. Top each bowl with mushrooms, avocado slices, tomatoes, poached egg, a crumbled up half strip of bacon, and crispy sage; lay another whole piece of bacon on the side. Drizzle the browned butter over the top for added flavor.
Used with permission from Simply Ramen: A Complete Course in Preparing Ramen Meals at Home by Amy Kimoto-Kahn, Race Point Publishing, 2016. Photography by Colin Cooke.