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  • Writer's pictureMichelle Iannelli-Rubin

Bacon & Egg Ramen

If you love ramen, then you'll love this recipe!


Ramen bowls are typically made with umami flavor, the saltybroth, and spicy chili sauce, a combination of flavors making any bowl, delicious! A few years ago, my husband and I did the 30 -day Ketogenic Cleanse by Maria Emmerich. We successfully cleansed for the 30 days and lost a lot of weight! It was not a lifestyle that worked for us, but we enjoyed the cleanse very much. Did you know that "a “typical” ketogenic diet consists of at least 70 percent of calories derived from fat, less than 10 percent from carbs and less than 20 percent from protein?"


One recipe that we absolutely loved on the cleanse was Maria Emmerich's Bacon and Eggs Ramen! It was so delicious, so much so that beyond the cleanse, I was inspired to create a bowl similar hers, but modified it to accommodate our family and some other flavors.


Here's what I came up with:



 

Bacon & Egg Ramen by Michy

Ingredients

Zoodles

  • 4 medium zucchinis about 10-12 inches long, cut with a spiral slices then baked for 2o minutes at 250.

Broth

  • 1 tbs sesame oil

  • 1 tbs coconut oil

  • 4 cloves of garlic

  • 1 cup minced onions

  • 2 tbs fresh ginger

  • 1 16 ounce package of bacon - diced into bits

  • 4 cups spinach, chopped (optional)

  • shiitake mushrooms (optional)

  • 8 cups bone broth

  • 2 tbs rice vinegar

  • 4 tbs low sodium soy sauce

  • 2 tbs sriracha or hot chili garlic sauce

  • 8 soft-boiled eggs

  • scallions (for topping)

  • sesame seeds (for topping) (optional)

Directions

  1. Heat sesame oil and olive oil in a medium-large saucepan over moderate heat. Fry the bacon in the hot oil until crisp. Remove from the pot with slotted spoon.

  2. Add the garlic, onion and ginger, and simmer until fragrant, about 2-3 minutes. Don’t brown the garlic & onion, or else you’ll get a bitter flavor. Then add the carrots and mushrooms if you’re using them, and simmer until they soften, about a minute; stir occasionally.

  3. Add the broth to the pot, then add the rice vinegar, soy sauce, and Sriracha sauce to. Stir well to combine and bring the broth to a simmer; let it go for about five minutes. Taste, and adjust the heat and flavor to your liking by adding more Sriracha and soy sauce if needed. Keep soup on a low heat.

  4. Carefully place the zucchini noodles, spinach, & cooked bacon into bowls for serving.

  5. Boil your eggs. Bring water to a boil in a small saucepan. Add the egg, and let it boil for five minutes. Prepare an ice bath in a bowl. Once five minutes are up, remove the egg and place it into the ice bath for about a minute to cool off, enough for you to be able to peel and handle the egg. Then, lightly crack and roll them on a flat surface, peel, slice in half, and place 2 eggs on top of your zoodles.

  6. Carefully transfer the soup to bowls.

  7. Garnish with your toppings of choice.

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