Bacon and Egg Breakfast Ramen: A Savory Brunch Delight

Ramen noodles might not be what you think of when you think of brunch, but to me, noodles are the perfect food, especially when paired with eggs. Eggs are my spirit food (noodles are too!). If there are eggs around, you best believe I’m going to be there. Some of the best eggs I’ve had have been in Japan and it’s no wonder because they take their eggs seriously there. The raw eggs in Japan are gorgeous: the yolks are a deep golden yellow and the whites are firm and tight. As in love as I am with the egg quality, I am even more in awe of the way they perfectly cook eggs.

This breakfast ramen doesn’t come with unlimited eggs, but it’s still a dream come true. It’s got chewy noodles tossed with a punchy, savory soy dressing, crispy soft sous-vide pork belly, and a tender slow-poached egg. A bunch of extra umami-filled friends gather on top – seaweed, green onions, katsuobushi, sesame seeds – ready to be mixed into the party. Carbs, meat, eggs: it’s everything you want in a brunch bowl.

Bacon and Egg Breakfast Ramen Recipe

Serves: 1, scales infinitely
Prep Time: 10 minutes + pork belly cook time
Cook Time: 5-10 minutes
Total Time: 25 minutes

Ingredients:

Chili Oil:

1 tablespoon oil
2 cloves garlic, minced
1 tablespoon chili flakes

Soy Dressing:

2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon dashi granules

Noodles:

1 portion thick ramen noodles
3 slices pork belly (or crispy bacon)
1 slow poached egg

Garnish:

Seaweed strips
Sliced green onions
Katsuobushi
Toasted black sesame seeds

Flat lay of ingredients for Bacon and Egg Breakfast Ramen including thick ramen noodles, pork belly slices, eggs, soy sauce, minced garlic, chili flakes, mirin, rice vinegar, sesame oil, dashi granules, seaweed strips, sliced green onions, katsuobushi, and toasted black sesame seeds, arranged on a dark textured surface with a red plate.

Instructions:

Make Chili Oil:
Heat up 1 tablespoon of oil in a small pan over medium-low heat. Add the garlic and chili flakes and cook, stirring, until the mixture heats up and sizzles, about 1-2 minutes. Remove from the pan and set aside to cool.
Prepare Soy Dressing:
Mix together the soy dressing ingredients in a small bowl. Set aside.
Cook Noodles:
Cook the noodles according to the package and drain well. Toss with the soy dressing, to taste. Place the noodles in a shallow bowl and top with pork belly and a poached egg.
Garnish and Serve:
Garnish with seaweed strips, green onions, katsuobushi, and toasted black sesame seeds. Serve with a generous amount of chili oil. Mix and enjoy!

Close-up side view of noodles being tossed in soy dressing in a frying pan, with garlic and chili flakes sizzling in a small pan next to it, on a dark textured surface.

Helpful Hints:

A lot of this can be made beforehand and held in the fridge. Make the chili oil and dressing the day before and hold in the fridge. The soft poached eggs can also be made the day before and heated up in a bowl of piping hot tap water while you’re cooking the noodles. The pork belly can be prepared the day before as well – sous vide it the day before, hold it in the fridge overnight, then slice it and sear it just before serving.
If you haven’t heard of dashi granules/powder, it’s basically instant soup stock. You can find it in Asian grocery stores in the Japanese section. Katsuobushi is dried smoked bonito flakes – they add a punch of umami. You usually see it on okonomiyaki, takoyaki, and yakiudon. It’s not totally necessary in the recipe, but it is a nice bonus.