Bacon Noodle Soup

I wouldn't exactly say that I was snowed in, but after being out all day in the gross snow/rain mixture, when it was time to finally be home I didn't want to leave. I decided to try and make a soup based off things I only had in the house. The soup came out amazing and really warming on such a cold night, and I think it was mainly because of a slab of delicious bacon I was able to grab on a recent trip to the Culinary Institute of America with Jones Dairy Farm. The smokey bacon really gave the soup a deep warming flavor. Homemade stock, a can of tomatoes, and noodles from a package of ramen (without the flavor packet) rounded things out. Honestly there was nothing I would have rather eaten that night.
I had an odd group of aromatics to put into this soup. There was mainly some red onion, carrot, and celery, with a little green onion, bean sprout, and broccoli. There is that delicious chunky bacon. Some garlic goes in. Then the tomatoes and stock. My stock was frozen as you can see. I just covered this and stirred occasionally and once the stock was melted I let it simmer for an hour. Finally, the arugula, more green onion, and the ramen go in. Drizzle in 2 beaten eggs. Warming, savory, and delicious. The ramen was a unique and different noodle for the flavors in this soup, and it was great!
Jones Dairy Farm did NOT sponsor this post, but they have sponsored other posts on this website and I did sort of steal that beautiful slab of bacon from them, so do what you will with that information.  

Bacon Noodle Soup

For:  3 Servings
  • 1/2 Pound Bacon
  • 1 Onion
  • 3 Carrots
  • 2 Celery Stalks
  • (whatever other veggies you might have)
  • 1 Quart Stock (mine was homemade with ham and duck bones and lots of veggies)
  • 3 Cloves Garlic
  • 28 Ounces Diced or Crushed Canned Tomato
  • 1 Cup Chopped Arugula
  • 1/4 Cup Chopped Scallions
  • 1 Package Ramen Noodles (chopped up and NO flavor packets)
  • 2 Eggs

Instructions

  1. Saute the bacon and aromatics for about 15 minutes. Add the garlic and cook another minute. Add the tomato and stock and simmer for like an hour. Finally add arugula, scallions, and ramen. Cook 5 minutes until noodles are tender. Drizzle in 2 beaten eggs and cook another minute. Serve.