Soup for Breakfast?

Well if you have been following my blog; you may just be curious.   I am just not the cereal kind of girl.  Growing up cereal was only served on Sunday nights.  Thumbing through cookbooks I came across a recipe and thought I could modify this.

Breakfast Ramen. Now growing up we never used to eat ramen either, not until I moved away from home did I even figure out what ramen actually was.   I started to find out that Ramen was a very common item for breakfast.  While living in Hawaii; I found many of the natives would fix soup or bone broth for breakfast.

The recipe for the ramen was inspired by the reading of Maria Emmerich Cookbook              The recipe is as follows of how I prepared it:    

I added about 1TB of sesame oil, coconut oil, and bacon fat to my dutch oven skillet.  I added a pound of bacon ends, 1/3 cup chopped onions, 2 cloves of garlic diced and about 2 tsp of red pepper flakes.   Saute this for about 5 min, you want the onions to become translucent.   Remove the bacon ends and place on cutting board so you can dice them a little more.  Add about 5 cups of chicken broth/vegetable broth to your dutch oven with about 2TB of coconut amino’s and about a TB of fresh ginger grated along with a TB of tomato paste.  Let simmer on the stove.

Meanwhile, slice 4 zucchini into noodles or any other vegetable that you would like to add to your ramen.  I used my Kitchen Aid spiralizer.     Place the noodles on a cookie sheet and bake in the oven of 325 for 20 minutes.

Boil some eggs to a soft boil or poached egg and set aside.   Gather your serving bowls and place the cooked zucchini or other vegetables in the bottom, add your bacon ends and pour over the broth.  Top with soft eggs and salt, I added a some Herb De Provence to my broth.  It has a hint of lavender in it and just brings the ramen to another level.

This really was good, and it tasted like ramen, with a little spice to it.  A great new breakfast item.

Bacon and Eggs Ramen

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