Bacon & Egg Ramen

Method

• Slice the spring onions.
• Heat a dash of oil in a frying pan on a medium heat and add the bacon lardons, fry gently for 6-7 minutes until they’re nice and crisp. Once they’re cooked, take them out of the pan and leave to one side. Keep this pan as you’ll be frying the eggs in the bacon fat.
• While the bacon is cooking, in a large sauce pan make up the vegetable stock cube with 350ml boiling water per serving. Add the miso paste and soy sauce, use a fork or a whisk to incorporate it well. Check the seasoning and adjust to taste.
• Add the ramen noodles making sure they're submerged in stock. Place the pan on a medium-high heat and let it simmer for 3-4 minutes.
• Whilst the ramen noodles cook, fry the eggs. Use the same pan you used to cook the bacon. Heat the pan up until the bacon fat is sizzling, and carefully crack in the eggs. Cover with a lid if you have one. They’ll need about 3-4 minutes, depending how you like your eggs.
• When the eggs are ready, divide the ramen noodles and stock into bowls, top with the bacon, spring onions and fried egg. You can also add some sesame seeds and crispy onions, if you like. Enjoy!