Kimchi Bacon Breakfast Ramen

Crispy bacon, tangy kimchi, and a poached egg meet in a peppery pork broth for the ultimate brunch ramen.

Ingredients

• 2 slices thick‑cut bacon, chopped
• 1 cup (240 ml) light pork broth
• 1 cup (240 ml) water
• 1 teaspoon gochujang
• 1 teaspoon soy sauce
• 8 oz (225 g) ramen noodles
• ½ cup napa kimchi, chopped
• 1 poached egg
• Sliced scallions
• Sesame seeds

Preparation

1. Render bacon in pot until crisp; remove bacon, leave 1 tsp fat.
2. Add broth, water, gochujang, soy; bring to simmer.
3. Cook noodles directly in broth; 2 minutes before done, stir in kimchi.
4. Transfer to bowl, top with bacon, poached egg, scallions, sesame, and any extras.