Graphic by Angelie Zaslavsky

By Carly Pildis November 20, 2020

For the story of this ramen, click here.

Ingredients

2 pieces kombu (if you can’t find Kombu you can use a premade Dashi like Kayanoya)
1 pound kosher turkey bacon
2 packages fresh or frozen lo mein noodles (if you have access to fresh ramen noodles, those are also wonderful but they can be harder to find)
1 bunch scallions, chopped on the diagonal.
Toasted sesame oil
Soy sauce
Eggs
2 cans of bamboo shoots

First, make the Turkey Bacon Dashi Ramen. If you managed to find kombu, wash it off and then place in a medium saucepan with 8 cups of water. Bring it to a simmer and then turn off and let rest for ten minutes.

Next add a full pound of turkey bacon. Bring to a boil, then reduce heat and let simmer for 30 minutes.

Remove the turkey bacon and slice into one-inch strips. Season the turkey bacon with a few splashes of toasted sesame oil and soy sauce. A little gochujang or sriracha would be nice here as well if you prefer your ramen spicy.

While the dashi cooks, make the menma, which are delicious seasoned bamboo shoots. First, drain the bamboo shoots in a colander and then wash the bamboo thoroughly. Add a quarter cup each of toasted sesame oil and soy sauce to a small saucepan. Add the bamboo shoots and cook on low heat for 30 minutes, until tender and rich with flavor.

Now time for the eggs. I like a 6 ½ minute egg, because the whites are perfectly cooked and the yolks are jammy and rich. Bring salted water to a boil. Gently add eggs and cook for exactly 6 ½ minutes for perfect consistency. Drop in ice cold water to stop cooking. After about two minutes, when eggs are cool enough to handle, peel and slice in half.

Now you have your broth, eggs, your bamboo shoots and your turkey bacon ready. Time for noodles! Yum! Boil a large pot of salted water. Add frozen or fresh lo mein noodles and cook until cooked through but not mushy (remember they will continue to cook in hot broth).

Time to assemble your ramen! First add a generous helping of noodles into a large, preferably oversized bowl. Next ladle on top about 1 1/2 cups worth of broth. Now add turkey bacon, bamboo shoots, scallions and your beautiful jammy egg. Yum, this ramen will warm up a cold winter night.

Serves four-five.

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