Bacon Noodle Soup
February 13, 2014
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!
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
- 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.