How a Vietnamese Girl Makes (Freaking Awesome) Ramen
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Japanese
Serves: 1
  • ¼ cup fresh or dried mushrooms
  • 3 TBSP butter (I use this kind)
  • 1 small onion
  • 1 egg (preferably pastured), which we are going to hard boil
  • 6 cups filtered water (I use this water filter)
  • Ramen noodles (buy here)
  • 3 cups of my immunity boosting broth
  • 2 tsp miso paste
  • 3-4 TBSP shoyu (soy sauce)
  • 4 TBSP sesame oil
  • 2 tsp minced ginger
  • 2-3 large cloves of garlic, crushed, minced
  • Sea salt
  • 2 slices chopped bacon
  • 1 tsp jalapeño, minced
  • Toasted sesame seeds
  • ¼ cup sweet corn
  • Scallions
  1. First, if using dried mushrooms, soak in 1-1/2 cups of hot water. If fresh, add at the end.
  2. Next, slice the onion longways into strips, and sauté on medium in a pan with butter, stirring occasionally until caramelized. This takes about 10 minutes, and you can just have the onions going on a back burner. Be sure to turn the heat off once they are dark brown, and don’t let them burn and get crispy.
  3. Meanwhile, in a small pot, bring 2 cups of water to a boil. And in a medium pot, bring 6 cups of water to a boil. You can use the two front burners for this.
  4. When the small pot comes to a boil, remove from heat, take an egg from the fridge and gently place it in the water, then replace on the heat and boil for exactly 8 minutes. When the egg is done, drain the hot water, and place the egg in an ice-bath.
  5. When the medium pot comes to a boil, add in a serving of ramen noodles and boil for 5 minutes, then drain. When you’ve drained the noodles, go ahead and place them in your soup bowl. They can hang out in there until everything else is done.
  6. Rinse out the medium pan and add your broth, miso, and shoyu. Bring to BARELY a simmer uncovered (DO NOT LET IT BOIL). If using dried mushrooms, drain them and add them to the broth at this point, and then go to next step.
  7. Take the small pan you were using for the egg, rinse it, dry it, and place it back on the stove with half of the sesame oil (2 TBSP). While the oil is heating, crush and mince the garlic and ginger, and chop the bacon and jalapeños. Muddle the garlic and ginger with a sprinkle of sea salt, and place in a small ceramic bowl. When the oil is beginning to smoke, pour the oil over the garlic and ginger. It should bubble and become very aromatic.
  8. Place the remaining sesame oil into the small pan, along with the chopped bacon and jalapeños and cook on medium, stirring occasionally, until the bacon is beginning to brown. When the bacon is beginning to brown along the edges, add the garlic and ginger to the pan and lightly brown the garlic. Remove from heat when garlic is lightly brown, and garnish with toasted sesame seeds.
  9. By now, your broth should be nice and hot. If using fresh mushrooms, add them at this point along with the sweet corn. Simmer for 2-3 minutes.
  10. Now, it’s time to plate! (Or would we say “bowl”?) Pour the broth over the noodles along with the mushrooms and corn. Peel your hard boiled egg and cut in half and place in bowl. Add in your caramelized onions, as well as your sesame/garlic/ginger/bacon/jalapeño garnish. Top with scallions!
Recipe by Revived Kitchen at