Breakfast Ramen is the most delicious excuse to eat noodle soup for breakfast ever. Or to eat breakfast food for dinner. The choices are almost endlessly for the directions you could take this in but the basics are really easy.

The ramen broth is a simple miso and ginger stock made dark and super tasty with the addition of mushrooms and a touch of soy. That’s your breakfast Ramen bases and where you go from there is so up to you. The ramen noodles are your starchy component but you could actually replace these with zucchini noodles if that’s more your vibe. I add greens anyway by using shredded brussle sporuts, you could easily use spinach (very breakfast like) or shredded cabbage in place of these.

The bacon you choose is so important. I go with 2 thin slices of streaky bacon, you could add 1 if yours are bigger. The bacon I used is homemade, my dad cures it with maple syrup which gives it a subtle sweetness, it’s made from pork belly and is also nitrate free (thanks Dad!). I’d recommend using a good quality flavoursome bacon as that way you only need a little. Obviously bacon is not a health food but health is journey rather than a destination and eating things you love in moderation should totally be part of that journey. I’m not ever one to say DON’T EAT THAT, I just try to find a way to do it that makes moderation and a diet rich in varied plant foods easy and achievable.

Vegetarian? Skip the bacon but add a couple of finely sliced sundried tomatoes for that umami flavour and slightly chewy texture  they have, You want them dry, not in oil. If they’re in oil Cook them in a 160 degree oven for ten minutes or until dried out a little.

You are getting a couple of serves of vegetables in this bowl of comfort food and that’s a pretty great deal. You could up that intake by adding the zucchini noodles as suggested but you know how i feel about noods so my version had an organic wheat ramen noodle.

Cook the different mushrooms at different times adds interesting textures. The brown mushrooms get browned off to help add a depth of flavour and colour to the broth. The shimeji mushrooms don’t need this and have a nice amount bite and flavour when just cooked briefly. You can actually make this with good old button or cup mushrooms and just use the same type of mushroom at both stages, you’ll still get different flavour and texture because you’re cooking them differently.

The recipe serves 1, just double, triple and so on the recipe to make it for more people.

Serves 1

Ingredients

1 tsp extra virgin olive oil

1 heaped tsp freshly grated ginger

1 small clove of crushed garlic

4 brown mushrooms (or whatever you have) finely sliced

1 tsp shiro miso paste

2 cups water

1 tsp soy sauce

1/2 cup shimeji, enoki or just finely sliced button mushrooms

1/2 cup finely sliced brussel sprouts

1/4 cup finely sliced spring onion

45g ramen noodles, cooked according to packet directions

1 egg

2 small rashers of streaky bacon

Furikake seasoning to finish or just toasted sesame seeds

Directions

Place a small sauce pan on medium heat and add the oil. Add the garlic and ginger and cook for 30 seconds, add the mushrooms and stir to coat. Add a tablespoon or 2 of water if things are sticking. Cook until mushrooms are starting to colour.

Add the miso paste and stir to coat the mushrooms then add the water and soy. Bring to a boil and then turn down to a simmer and simmer for 10 minutes.

Meanwhile, bring a small pot of water to the boil and add your egg (in the shell!), simmer for 6 minutes and 30 seconds then remove and place in cold water. When cool enough to handle remove the shell and set aside.

Cook your noodles during this time too. If using zucchini noodles, do not cook.

With about 2 minutes to go on your simmer time for the broth, put a small fry pan on medium heat and one hot add the bacon. Grill for a couple of minutes each side or until crispy. Drain on paper towel or an absorbent cloth.

After simmering the broth for 10 minutes, add the mushrooms and brussel sprouts, 1/2 the spring onion and the remaining mushrooms to the broth. Simmer for 2 minutes.

To serve, place the noodles in the bottom of the bowl. Pour over the broth and then arrange the bacon, halved egg and remaining spring onions on top. Add Furikake to finish.

HH. x