One of the things I loved growing up was the nights we would have breakfast for dinner. It was always nights my dad had a meeting or something keeping him from being home for dinner. I don’t think he enjoyed breakfast for dinner as much as the rest of the family. One of the things I love as an adult is ramen…so put the two together and you are left with the magical unicorn combination of breakfast ramen! A Valentine’s Day Miracle!!!
The recipe for the ramen broth and idea for breakfast ramen came from the cookbook:
The recipe is called Ohayogozaimasu – Good Morning Ramen.
The ramen is a miso ramen which requires a miso base which is mixed with chicken stock to form the ramen broth. To make the miso base I placed diced carrot, onion, apple, celery and garlic in my food processor. I processed until everything was all chopped up super small – like a paste.
I then heated bacon fat and sesame oil in a large skillet.
Once the fat had melted I added the veggie and fruit paste and cooked stirring occasionally for 8 minutes.
I added ground pork, ginger, sriracha, soy sauce, ground kelp, apple cider vinegar and salt. I cooked stirring occasionally until the pork was no longer pink.
I placed the contents of the skillet back into the food processor and processed into a fine paste. Then I mixed it with miso and sesame seed paste.
And tada – my miso base.
For the ramen 3 TB of miso paste to 1 cup of chicken stock is the ratio to use for the broth. And 2 cups of broth is one serving. Bring to a boil before serving. I prefer to make my chicken stock from scratch, it is so much better than the store bought. You can find my chicken stock recipe here.
For the breakfast ramen there are a few elements that need to be made before you build your bowl. Cook your ramen noodles per package instructions. Cook 2 strips of bacon for each serving. Poach 1 egg for each serving. See how I poach my eggs here, super easy! Slice up an avocado, cut some enoki muchrooms and dice a tomato. And lastly chiffonade some sage, add it to melted brown butter for 10 seconds and remove the sage. Keep that brown butter too!
Now it’s time to build that bowl of ramen! Finally!!! Place noodles into each bowl. Pour 2 cups of broth over noodles. Top with mushrooms, avocado, tomato, egg, crumbled bacon, and sage. Drizzle with the brown butter and enjoy!
Most likely you will find you have some extra miso base leftover. You can freeze it for up to a month…stay tuned to check out what I do with my leftover miso base over the next month!
- 1/2 carrot, peeled and large diced
- 1/2 onion, peeled and large diced
- 1/4 apple, peeled and large diced
- 1/2 celery stalk, large diced
- 1 clove garlic
- 1/4 cup bacon fat
- 1/2 TB sesame oil
- 5 oz ground pork
- 1 tsp ginger, minced
- 1/2 tsp sriracha
- 1 TB soy sauce
- 1/2 tsp ground kelp
- 1/2 TB apple cider vinegar
- 1/2 tsp salt
- 1/2 TB ground sesame seed paste
- 3/4 cup miso
- Place carrot, onion, apple, celery and garlic in a food processor. Process until finely chopped.
- Heat bacon fat and sesame oil in a large skillet over medium high heat. Once fat is melted add the contents of the food processor. Cook stirring occasionally for 8 minutes.
- Lower heat to medium low. Add pork, ginger, sriracha, soy sauce, kelp, apple cider vinegar and salt. Mix well and cook, stirring occasionally for 8 minutes.
- Place the contents of the skillet back in the food processor. Process until a paste is formed. Place the paste in a large bowl and mix with sesame seed paste and miso.
- Makes about 2 cups. Freeze for up to a month.
- 6 TB of miso base
- 2 cups chicken stock
- a few sage leaves, chiffonade
- 1 TB butter
- 1 serving of ramen noodles, cooked per package instructions
- 2 strips of cooked bacon, crumbled
- small pile of enoki mushrooms
- 4 slices of avocado
- 1 TB tomato, diced
- 1 poached egg
- Place miso base and stock in a pot and bring to boil. Reduce to simmer until you are ready to serve.
- Melt butter in a small skillet. Once butter browns add sage for 10 seconds and remove.
- Place noodles in a bowl and top with broth. Then place bacon, mushrooms, avocado, tomato, the poached egg and sage in the bowl. Drizzle with the melted butter and serve.
- Recipe is for 1 serving. Multiply as needed