Serve this delightful, comforting dish day or night. Bacon, Egg and Asparagus Ramen (Mazemen Style) is made without broth like you’d normally find in a bowl of ramen. This dish has just enough sauce to coat all the ingredients to perfection.
I had a little oral surgery last week, which was a big batch of No Fun. For me (and everyone who had to deal with me!), the worst part was the anticipation of what would go down and how I’d feel afterwards. Well…that and (still) not being able to eat certain things (I’ve never wanted popcorn more!).
My sweet, doting hubby brought me home after my procedure and set me up on the couch where I found myself watching the Cooking Channel. Ok, so not really “watching.” More like dozing in and out of anesthesia-induced haziness.
When I started to make it back to reality, an episode of Kelsey’s Essentials was on. Kelsey was stoked to be cooking with Japanese chef, Yugi Haraguhi, who is based in Manhattan. From what I understood, Chef Yugi has a pop up restaurant where he puts together a variety of non-traditional ramen dishes. Together, Kelsey and Chef Yugi made one of his signature dishes: bacon and egg mazemen style ramen.
Mazemen style ramen is a dry ramen dish. What I saw on TV looked and sounded amazing! I could not wait to make it.
At first I thought the reason I was drawn to this dish was because I was under anesthesia’s influence, but a week post-surgery, I was still thinking about it! My recipe differed from Chef Yugi’s (he used fish sauce, dried bonito flakes and shredded kale in his dish, and coated his noodles in scallion oil), and I was so pleased with how mine turned out. It is true comfort food.
Bacon, Egg and Asparagus Ramen has just a small amount of sauce at the bottom of the bowl. I used a mirin stand-in (white wine mixed with a little sugar) with soy sauce, garlic, ginger, and red pepper flakes. It’s just enough to bring its sweet flavor to the mix — perfect with the noodles, which I pan-fried in sesame oil, the tender asparagus, and the salty bacon.
Add in the poached egg (mine turned out harder than I had wanted — imagine adding a slightly runny egg to this!) and nori strips, and you’ve got delicious comfort in a bowl — perfect for someone who needs a little special attention.
Recipe for Bacon, Egg and Asparagus Ramen (Mazemen Style)
Recipe inspired by Chef Yugi Haraguhi/Kelsey’s Essentials
- 4 strips bacon, cooked crispy, crumbled (divided)
- 1/2 cup white wine
- 1/2 teaspoon sugar
- 3 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 6 ounces ramen noodles, (flavor packets discarded) cooked according to package directions (divided)
- 2 tablespoons sesame oil
- 2 eggs, poached
- 8 thin asparagus spears, ends trimmed, shaved lengthwise (divided)
- 4 snack-sized sheets nori (about 4x4 inches), cut into thin strips (divided)
- Add the white wine, sugar, soy sauce, garlic, ginger, red pepper flakes, and black pepper to a small saute pan over medium-low heat. Stir to combine and keep warm until you're ready to use it.
- As you poach the eggs, cook the noodles and drain them.
- Add the sesame oil to a skillet over medium heat. When hot, add the noodles and cook, stirring for about 3 minutes.
- Evenly divide the sauce between two bowls. Next, divide the ramen between the bowls, placing it over the sauce.
- Top with an egg for each bowl, the crumbled bacon, asparagus, and nor strips.
- Serve warm.