Miso Bacon & Egg Ramen

Preparation

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.