Bacon, Egg, and Cheese Breakfast Ramen

• Meat

  • 6 slices Bacon, thick-cut cooked and chopped

• Produce

  • 2 cloves Garlic
  • 1 piece Ginger, fresh
  • 4 Scallions
  • 1/2 Yellow onion

• Refrigerated

  • 2 Eggs, soft

• Canned Goods

  • 1 1/2 cups Vegetable stock

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Kosher salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cup Cheddar
  • 1 1/2 cups Whole milk

• Other

  • 2 packages Instant ramen, flavor packets discarded

Found on sharedappetite.com

Description

Ingredients

• 2 tablespoons unsalted butter
• ½ yellow onion, minced
• 2 cloves garlic, grated
• 1 piece peeled fresh ginger, grated
• 2 tablespoons all-purpose flour
• 1½ cups vegetable stock
• 1½ cups whole milk
• 1 cup shredded cheddar cheese
• 1 cup shredded American cheese
• Kosher salt
• 2 packages instant ramen, flavor packets discarded
• 6 slices thick-cut bacon, cooked and chopped
• 2 soft-boiled eggs, sliced in half*
• 4 scallions, chopped

Directions

• Heat butter in a small stockpot over medium heat. Add onion, season with Kosher salt, and cook for 4-5 minutes or until softened, stirring occasionally. Add garlic and ginger and cook for 1 minute, stirring constantly. Stir in flour, then whisk in vegetable stock and whole milk until well-combined and no flour clumps remain. Simmer until slightly thickened, about 20 minutes. Remove from heat, and stir in cheeses until fully melted. Season with Kosher salt to taste.
• Meanwhile, cook ramen noodles according to package directions, being careful not to overcook.
• Divide broth and noodles between two bowls. Top each bowl with chopped bacon, soft-boiled eggs, and scallions. Devour immediately.