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!
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Bacon Noodle Soup
Ingredients
- 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
- 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.
Really enjoyed this. The drizzled in egg gave it a wonderful texture, cheers!
What a wonderful way to use that slab bacon! (Which is an awesome take-away from the weekend!) Come to think of it, I have a few jars of chicken stock in the freezer right now…
It was great meeting you at the Jones Dairy Farm event! Hope to cross paths with you again soon!
Cheap uni student here! I just made a massive pot of this which will last me five or six meals. It’s absolutely delicious and brilliantly filling! I added in some chicken and potatoes so it turned out as more of a stew. Defiantly recomend
This was good, love new soup ideas.
Surely you drained the bacon after you cooked it?
Did you drain the fat from the bacon before adding the other ingredients?
No, there wasn’t a ton of excess fat so I left it. Depending on the bacon you use, if there is a lot of fat in the pan you can scoop some out but I like to leave a little to keep the flavor.