Miso Bacon & Egg Ramen

Directions

1. Cook bacon in large saucepan or stockpot over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels to drain. Pour off all but 1/4 cup of bacon drippings from saucepan.

2. Thinly slice scallions. Add whites and light green parts to drippings in pan and reserve remaining slices for garnish. Add ginger and garlic to pan and sauté 5 minutes. Add broth and soy sauce and bring to a boil over high heat. Reduce heat and simmer 15 minutes. Stir in noodles and cook until tender, about 5 minutes, using tongs to separate noodles. Remove from heat.

3. Mix miso with a little water to loosen then stir into noodle mixture until dissolved. Stir in reserved bacon.

4. Ladle about 1 3/4 cups into shallow bowls and top each serving with poached egg. Garnish with reserved scallions and bean sprouts. Serve with sriracha sauce.