Ramen with Bacon Parmesan Broth


Ramen with Bacon Parmesan Broth

  • 1 Tsp Canola Oil
  • 1 Thinly Sliced Yellow Onion
  • 1 Thinly Sliced Whole Leek Remove roots
  • 1 Thinly Sliced Carrot Peeled
  • 4 Thinly Sliced Garlic Cloves
  • 5 Slices Thick Smoked Bacon Diced
  • 1 Parmigiano Reggiano Rind About 2 to 3 ounces
  • 2 Quart Chicken Broth
  • 2 Tsp White Miso Paste
  • 1/2 Oz Bonito Flakes Optional
  • 1 Strip Kombu Optional
  • 2 Ramen Packages Remove powder packet inside
  • Dash of Ground White Pepper

Optional Garnish

  • Poached, Soft-Boiled, or Soy-Marinated Egg
  • Thinly Sliced Scallions or Japanese Negi
  • Thinly Sliced Basil Leaves
  • Grated Parmigiano Reggiano
  • Mizuna Leaves
  • Sauteed King Trumpet, Wood Ear, or Enoki Mushrooms
  • Chili Oil
  • Toasted Sesame Seeds
  • Nori Sheets
  • Kimchi
  • Corn
  • Edamame



In a large pot over medium-high heat, add oil until hot. Add the onion, leeks, carrot, and garlic and cook, stirring occasionally, until completely soft and translucent, 8 to 10 minutes. Add a pinch of salt to help release the moisture of the vegetables and reduce the heat to a medium-low.

Add the bacon and cook over low heat to render the fat, stirring occasionally, about 4 minutes. Add the parmesan rind, chicken broth, miso paste, and optional kombu and bonito flakes. Bring to a low simmer,


cover, and cook for 30 to 45 minutes. For a stronger flavor, simmer for an additional 30 minutes to an hour. Season to taste with salt and white pepper. Strain through a fine-mesh sieve. Discard solids.

Bring a small pot of water to a boil. Add ramen noodles (remove packet) and cook, stirring occasionally, until the noodles are just tender, 2 minutes. Drain the noodles and divide into two separate bowls. Ladle the hot broth on top. Top each bowl with garnishes.