PRINT THIS RECIPE
Rasheeda Purdie’s Bacon, Egg, and Cheese Ramen
Ingredients
- 1 portion Ramen noodles
- 12 oz Dashi
- 1 tsp Chicken fat
- ½ oz Shoyu tare
- ½ oz Aroma oil
- 2–3 slices Bacon, cooked
- 1 Egg, to fry
- Scallions, thinly sliced
- Parmesan cheese, freshly grated
- Fresh black pepper
Instructions
- Bring a 6-quart pot of water to a rapid boil. Drop noodles into a noodle basket and cook for 1 minute 25 seconds.
- While noodles cook, add 1 tsp chicken fat to your Japanese measurement pot and add 12 oz of Dashi up to number 40.
- To your ramen bowl, add ½ oz shoyu tare and ½ oz aroma oil. Before noodles finish, pour the hot dashi and chicken fat into the ramen bowl with shoyu tare and aroma oil.
- Drain noodles well (shake off excess water). Place into the bowl.
- Using tweezers or chopsticks, gently move noodles back and forth to coat evenly. Lay them flat to create a clean base.
- Lay bacon across the center.
- Place fried egg slightly to the left of the bacon.
- Add scallions down the middle.
- Grate Parmesan cheese over the bacon.
- Add fresh cracked black pepper on top.
