Dark Broth Ramen

Fry bacon and remove half for later use.

Add ginger, garlic and lemongrass. Saute approx. 1 min.

Add miso paste and red pepper flakes to taste (it only needs a little for flavour). Mix thoroughly and combine.

Slow cook 2 hours on low.

Remove bacon, ginger and garlic.

Add soy sauce, both vinegar, and sesame oil.

Slow cook 30 mins on low.

Add a little spring onion last 10 mins to infuse flavour to leave to garnish. In last 10 mins also add the bacon previously put aside to heat through. Pour broth over cooked noodles and top with egg and spring onion.

— Notes

1 egg per person is best.

2 minute noodles work fantastic. For a more noodly ramen 1 packet per person or 1 packet between 2 people.

Lemongrass in produce fridge section.

Some items in asian grocery aisle at woolworths and coles if you have difficulty finding them.

Try to source salt reduced products where possible. As the combination of bacon miso and soy sauce produces a very salty broth.

Try to avoid removing ingredients as this will affect the flavour of the broth.

Other topping ideas:

- Sliced mushroom

- Raw meat (beef, chicken, pork are common). Add in after removing garlic ginger and bacon. adjust cooking time as needed.

- Cooked meat. Add in at end to heat through.