Breakfast Ramen

It’s slurptastic. Noodles swimming in a parmesan-laced broth, crispy rendered bacon, green onions, and chopped chiles for the perfect amount of hangover-curing heat. The jammy ramen egg really sends the recipe over the top, but if you don’t have the patience/time to let them marinade for a few hours, throwing a fried egg on top of this would still be very delicious.

Serves two.


  • 6 slices bacon, cut into small chunks
  • 2 cups vegetable or chicken broth (recommend Better than Bouillon)
  • 1 cup freshly grated parmesan
  • Fine sea salt and freshly cracked black pepper
  • 2 3-oz packages ramen noodles (seasoning packages discarded)
  • 2-3 green onions, thinly sliced (white and light green parts only)
  • 1 jalapeno, serrano, or fresno chile, finely sliced
  • 2 ramen eggs (recipe here)


  1. In a large nonstick skillet, cook the bacon over medium heat until the fat is rendered and the bacon is crispy but not burnt. Use a slotted spoon to transfer the bacon pieces to a paper-towel-lined-plate and set aside.
  2. Pour off the extra bacon fat in the pan, leaving behind approx 1 tbsp of bacon fat and the browned bits stuck on the bottom. Return the pan to medium-high heat and add the vegetable broth. Whisk and bring to a boil. Reduce to a simmer and stir in the parmesan cheese, whisking constantly. Once the cheese is fully melted into the broth, taste the broth for flavor. Add additional salt and pepper as needed (this will depend on the brand of vegetable broth used).
  3. Add the noodles and boil, stirring gently to break up any clumps, until the noodles are almost cooked through, approx 3 minutes.
  4. Stir in half of the bacon bits, the sliced green onions, and chile peppers.
  5. Serve the ramen into two bowls. Top with remaining bacon bits, green onions, and peppers. Gently cut the ramen eggs in half and add to each bowl. Enjoy immediately.