Japanese · Serves 2
with Spinach & Scallions
A steamy hot bowl of ramen is one of life’s great pleasures, and this rich bacony version is on your table in just 20 minutes. While a garlic-infused ramen broth simmers, we crisp up bacon and wilt fresh spinach. The springy noodles cook in a flash and we serve it all with a shower of scallion greens, chili flakes, and crispy fried onions.
Wash and dry produce.
Peel and mince or grate garlic. Trim scallions; cut whites into 1-inch pieces and thinly slice greens.
Heat a drizzle of oil in a large pot over medium-high heat. Add garlic; cook, stirring constantly, until fragrant, 30-60 seconds.
Add 3 1⁄2 cups water (7 cups for 4 servings), pork ramen stock concentrates, and chicken stock concentrate. Cover and bring to a boil, then reduce heat to low. (You’ll add more to the pot in Step 5.)
Meanwhile, heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. TIP: If your pan seems dry, add a drizzle of oil.
Turn off heat; transfer to a paper-towel- lined plate. Wipe out pan. Once bacon is cool enough to handle, roughly chop.
Heat a drizzle of oil in pan used for bacon over medium-high heat. Add scallion whites and spinach. Cook, stirring occasionally, until scallions are browned and spinach is wilted, 2-3 minutes. (For 4 servings, you may need to cook spinach in batches.)
Meanwhile, add noodles to pot with broth. Simmer, stirring occasionally, until noodles are tender, 2 minutes.
Taste and season with salt and pepper if desired.
Divide ramen between large soup bowls.
Top with bacon, spinach, and scallion greens. Sprinkle with as many chili flakes as you like and a few crispy onions. (TIP: Don’t add all the crispy onions to the ramen just yet! Add them as you eat to keep them crispy.) Serve.
Bacon is fully cooked when internal temperature reaches 145°.
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