Miso Bacon and Egg Ramen Recipe

Miso Bacon & Egg Ramen


Prep Time

Total Time

Gluten Free


30 min

60 min


Fresh ginger and white miso paste add tons of flavor to this breakfast-inspired ramen recipe. Serve it for brunch, lunch or dinner!

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Hickory Smoked Bacon, Uncooked


1 1/2 pounds Jones Dairy Farm Dry Aged Bacon, cut crosswise into thin strips
24 scallions
1/4 cup grated fresh ginger root
12 garlic cloves, minced
14 cups (3 1/2 quarts) reduced sodium chicken broth
3/4 cup reduced sodium soy sauce
1 1/2 pounds unseasoned ramen noodles
3/4 cup white miso paste
12 large eggs, poached
Fresh bean sprouts
Sriracha sauce


Step 1
Cook bacon in large saucepan or stockpot over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels to drain. Pour off all but 1/4 cup of bacon drippings from saucepan.

Step 2
Thinly slice scallions. Add whites and light green parts to drippings in pan and reserve remaining slices for garnish. Add ginger and garlic to pan and sauté 5 minutes. Add broth and soy sauce and bring to a boil over high heat. Reduce heat and simmer 15 minutes. Stir in noodles and cook until tender, about 5 minutes, using tongs to separate noodles. Remove from heat. 

Step 3
Mix miso with a little water to loosen then stir into noodle mixture until dissolved. Stir in reserved bacon. 

Step 4
Ladle about 1 3/4 cups into shallow bowls and top each serving with poached egg. Garnish with reserved scallions and bean sprouts. Serve with sriracha sauce.

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