Yield: 2-4 servings, depending on how hungry you are
- 4 slices bacon, chopped
- 1 (1-inch) piece of fresh ginger, peeled and sliced
- 3 garlic cloves, sliced
- 1 tablespoon minced lemongrass
- Red pepper flakes, to taste (about ½ teaspoon)
- 4 cups low-sodium chicken stock
- 1 tablespoon white miso paste (or more to taste)
- 2 tablespoons low-sodium soy sauce (or to taste – the miso already adds quite a bit of salt)
- ½ tablespoon balsamic vinegar
- ½ tablespoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- 2 cups ramen noodles (use fresh if you can – dried work in a pinch, just make sure to discard the included seasoning packet!)
- Toppings:
- 2 cups stemmed and chopped baby spinach leaves
- 1 shallot, very thinly sliced
- Soft-boiled or poached eggs (1 egg per person)
- Chopped Spring Onions
- Sriracha hot sauce (optional)