Saturday, July 19, 2014


makes 1-2 servings

4 cups chicken broth
1/8 cup peas, fresh or frozen
1/4 cup broccoli, fresh or frozen
1/2 cup fresh spinach
2 slices bacon, cut into 1-inch pieces
1/8 cup onions, thinly sliced
1 (3-ounce) packet ramen noodles, any flavor
1 egg, soft-boiled
grated carrots, to garnish

Bring chicken broth to a boil and add greens—peas, broccoli and spinach. Boil for about 5-7 minutes, or until bright green and tender. In a cast iron skillet over medium heat, fry bacon and onions until tender. Transfer to broth. Meanwhile, soft-boil an egg ahead of time by simmering it in an uncovered pot of water for about 5-7 minutes. Remove egg from pot and rest until cool enough to peel and halve. When broth is ready, reduce heat to a simmer and add ramen noodles and seasoning packet, stirring to combine. Cook noodles according to package instructions and transfer soup to a large bowl. Dress ramen soup with freshly shredded carrots and soft-boiled egg.

bacon recipe source: Helana Brigman, Clearly Delicious, 2013

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