Ramen

A Miso ramen of sorts

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Step 1

Using an immersion blender or small food processor, blend together all the ingredients for the sauce. Taste for seasonings and adjust as needed. Set aside.

Step 2

In a large cast iron skillet, fry the bacon until crisp. Set aside. Pour off most of the bacon fat. Sauté the mushrooms over medium-high heat until they release most of their moisture and brown up a bit, about 8 minutes. Stir in the scallion whites (reserving the greens for garnish), crushed red pepper flakes, salt and pepper. Cook, stirring often until fragrant, about 3 minutes longer. Pour in the wine, bring to a boil and reduce the heat. Cook until most of the liquid evaporates. Set aside.

Step 3

Bring a large pot of water to a rapid boil. Gently pull apart and fluff the ramen noodles. Add noodles to water and boil 2 minutes, stirring often. Drain well.

Step 4

Heat stock in pot until nearly boiling and then stir in mushroom mixture and miso sauce. Add noodles right before serving. Divide between bowls and top with soft boiled eggs, crumbled up bacon pieces and the reserved minced scallion greens.