Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Kimchi and Bacon Ramen
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- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1106
- Total Fat
- 74 g
- Saturated Fat
- 19 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 25 g
- Cholesterol
- 75 mg
- Sodium
- 3092 mg
Rich and deeply flavored, this chicken-and-bacon broth with ginger and scallion unites kimchi and ramen noodles.
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1106
- Total Fat
- 74 g
- Saturated Fat
- 19 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 25 g
- Cholesterol
- 75 mg
- Sodium
- 3092 mg
Ingredients
Directions
- Bring a large pot of unsalted water to a boil.
- Heat 1/2 cup of the oil in a small saucepan until hot but not smoking. Turn off the heat. Add half of the scallions and ginger. Let cool for 5 minutes. Pour the mixture into a blender and add the cabbage kimchi, sesame seeds and rice vinegar. Blend until coarsely chopped. Transfer the kimchi pesto to a small bowl and set aside. Rinse the blender carafe with hot water.
- Cook the bacon with the 2 remaining teaspoons oil in a large skillet over medium heat, turning occasionally, until brown and crisp, about 12 minutes. Remove the bacon to a paper-towel-lined plate and crumble 2 of the slices. Discard all but 1 tablespoon of the drippings from the skillet. Increase the heat to medium high. Add the garlic and the remaining scallions and ginger. Cook until browned, about 1 minute, then add 1 1/2 cups of the chicken broth and the crumbled bacon. Simmer until reduced by half, about 5 minutes.
- Transfer the bacon-chicken broth to the blender. Add the kimchi juice, miso, mirin and remaining 1 1/4 cups chicken broth. Leave the lid cracked and cover with a kitchen towel to collect any splatters. Blend until smooth.
- Add the ramen noodles to the boiling water and cook until al dente, about 1 1/2 minutes for fresh noodles and 2 1/2 minutes for dried noodles. Drain and divide among 4 soup bowls. Pour the hot broth from the blender into the bowls. Top with the kimchi pesto and remaining 4 slices of bacon. Add the soft-boiled egg, scallions, nori and kimchi.
