Bacon and Egg Breakfast Ramen Recipe

What's in it

14 parts read from its 22 ingredient lines and its title.

Broth base

• Seafood or dashi (kombu, bonito, niboshi) “1/2 teaspoon dashi granules”

Tare and seasoning

• Soy sauce (shoyu) “1 tablespoon soy sauce”
• Mirin “1 tablespoon mirin”
• Vinegar “1 tablespoon rice vinegar”

Aroma oil

• Sesame oil “1 tablespoon sesame oil”

Noodles

• Thick noodles “1 portion thick ramen noodles”
• Ramen noodles, kind not stated “1 portion thick ramen noodles”

Toppings

• Pork (other cuts) “3 slices pork belly (see below) or crispy bacon”
• Boiled or soft egg “1 slow poached egg”
• Nori “seaweed strips”
• Scallion or negi “sliced green onions”
• Sesame seeds “toasted black sesame seeds”
• Bacon “3 slices pork belly (see below) or crispy bacon”
• Chili flakes or togarashi “1 tablespoon chili flakes”

Why it looks like Abura soba

It names no style, but it has 3 of the 7 parts of the usual Abura soba and mazesoba: soy sauce (shoyu), scallion or negi and vinegar. Not on it: chashu, menma (bamboo shoots), raw egg or yolk and chili oil (rayu).

Ramen without soup: noodles tossed in a soy-based tare and aroma oil, usually with chashu, menma and scallion, often a raw egg yolk, and vinegar and chili oil added at the table. Mazesoba is the same idea with more toppings mixed in.