KIMCHI AND BACON RAMEN

Kimchi and Bacon Ramen image

Rich and deeply flavored, this chicken-and-bacon broth with ginger and scallion unites kimchi and ramen noodles.

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 13

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Ingredients

1/2 cup plus 2 teaspoons vegetable oil
4 scallions, white and green parts, roughly chopped
One 1 1/2-inch piece fresh ginger, peeled and roughly chopped
1/2 cup cabbage kimchi, plus 1/4 cup kimchi juice and more cabbage kimchi, for serving
1 tablespoon toasted sesame seeds
1 teaspoon rice vinegar
6 slices thick-cut bacon
2 cloves garlic, roughly chopped
2 3/4 cups low-sodium chicken broth
2 tablespoons yellow miso
2 teaspoons mirin
Four 4 1/2-ounce packages fresh ramen noodles or 3-ounce packages dried ramen noodles (discard seasoning packets)
Halved soft-boiled eggs, sliced scallions and shredded nori, for serving

Steps:

Bring a large pot of unsalted water to a boil.
Heat 1/2 cup of the oil in a small saucepan until hot but not smoking. Turn off the heat. Add half of the scallions and ginger. Let cool for 5 minutes. Pour the mixture into a blender and add the cabbage kimchi, sesame seeds and rice vinegar. Blend until coarsely chopped. Transfer the kimchi pesto to a small bowl and set aside. Rinse the blender carafe with hot water.
Cook the bacon with the 2 remaining teaspoons oil in a large skillet over medium heat, turning occasionally, until brown and crisp, about 12 minutes. Remove the bacon to a paper-towel-lined plate and crumble 2 of the slices. Discard all but 1 tablespoon of the drippings from the skillet. Increase the heat to medium high. Add the garlic and the remaining scallions and ginger. Cook until browned, about 1 minute, then add 1 1/2 cups of the chicken broth and the crumbled bacon. Simmer until reduced by half, about 5 minutes.
Transfer the bacon-chicken broth to the blender. Add the kimchi juice, miso, mirin and remaining 1 1/4 cups chicken broth. Leave the lid cracked and cover with a kitchen towel to collect any splatters. Blend until smooth.
Add the ramen noodles to the boiling water and cook until al dente, about 1 1/2 minutes for fresh noodles and 2 1/2 minutes for dried noodles. Drain and divide among 4 soup bowls. Pour the hot broth from the blender into the bowls. Top with the kimchi pesto and remaining 4 slices of bacon. Add the soft-boiled egg, scallions, nori and kimchi.