Bacon and Corn Ramen Noodles with Soy Sauce Base

Savor the umami-packed delight of Bacon and Corn Ramen Noodles with a Soy Sauce Base, a comforting dinner dish. This recipe blends crispy bacon, sweet corn, and a rich soy sauce broth, creating a harmonious balance of flavors that’s both hearty and satisfying, perfect for cozy evenings.

Why You’ll Love This Recipe

This Bacon and Corn Ramen Noodles with Soy Sauce Base is a game-changer for ramen lovers seeking a quick yet flavorful dinner. The smoky, savory bacon pairs beautifully with the natural sweetness of corn, while the soy sauce base adds depth and umami. It’s a versatile dish that’s easy to prepare, budget-friendly, and customizable to suit your taste. Whether you’re a busy professional or a home cook looking to elevate your weeknight meals, this recipe delivers restaurant-quality flavors in under 30 minutes. The combination of textures—slurpy noodles, tender corn, and crispy bacon—makes every bite irresistible.

Recipe Tips and Tricks

• Cook Bacon Slowly: Render bacon over medium heat to achieve maximum crispiness without burning.
• Reserve Bacon Fat: Use a tablespoon of bacon fat in the broth for extra smoky flavor.
• Fresh Corn is Best: If possible, use fresh corn kernels for a sweeter, crunchier texture.
• Control Soy Sauce: Taste the broth before adding more soy sauce to avoid over-salting.
• Ramen Noodles Hack: Slightly undercook noodles (by 1 minute) to keep them springy in the hot broth.
• Garnish Generously: Fresh green onions and sesame seeds elevate both flavor and presentation.
• Broth Consistency: Adjust water or broth quantity for a thicker or lighter soup base.
• Prep Ahead: Chop vegetables and cook bacon in advance to save time during assembly.

Yield: Serves 4

Bacon and Corn Ramen Noodles with Soy Sauce Base

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Bacon and Corn Ramen Noodles with Soy Sauce Base: a savory, umami-rich dinner with crispy bacon and sweet corn.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• 4 strips thick-cut bacon, chopped
• 1 cup fresh corn kernels (or frozen, thawed)
• 4 cups low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 packs instant ramen noodles (discard seasoning)
• 2 green onions, thinly sliced
• 1 tablespoon sesame oil
• 2 soft-boiled eggs (optional, for garnish)
• 1 teaspoon sesame seeds (optional, for garnish)

Instructions

1. Cook the Bacon: In a large pot over medium heat, cook chopped bacon until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking. Remove bacon with a slotted spoon and set aside, leaving 1 tablespoon of bacon fat in the pot.
2. Sauté Aromatics: Add minced garlic and grated ginger to the pot with the bacon fat. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning. The aroma will set the stage for a flavorful broth!
3. Add Corn: Toss in the corn kernels and cook for 2 minutes, stirring occasionally. Fresh corn will release a subtle sweetness, enhancing the dish’s depth.
4. Build the Broth: Pour in the chicken broth and soy sauce, stirring to combine. Bring to a gentle boil, then reduce to a simmer. Let it bubble for 5 minutes to meld the flavors.
5. Cook the Noodles: Add ramen noodles to the simmering broth. Cook for 2-3 minutes (or 1 minute less than package instructions) until al dente. Stir gently to prevent sticking.
6. Add Sesame Oil: Drizzle in the sesame oil and stir. This adds a nutty richness that ties the broth together beautifully.
7. Taste and Adjust: Taste the broth and adjust with more soy sauce or a splash of water if needed. You’re aiming for a balanced, savory flavor.
8. Incorporate Bacon: Return the crispy bacon to the pot, reserving a small amount for garnish. Stir to distribute evenly.
9. Prepare Garnishes: If using, soft-boil eggs (6 minutes in boiling water, then cool in ice water) and slice in half. Slice green onions and toast sesame seeds lightly if desired.
10. Serve and Enjoy: Ladle the ramen into bowls, ensuring each gets noodles, corn, and broth. Top with reserved bacon, green onions, sesame seeds, and egg halves. Serve hot and slurp away!

Notes

• For a richer broth, simmer for an extra 5 minutes before adding noodles.
• If using canned corn, rinse well to remove excess sodium.
• Soft-boiled eggs are optional but add a creamy texture that complements the dish.
• Adjust ginger for a milder or bolder flavor based on preference.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 406Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 105mgSodium 1516mgCarbohydrates 39gFiber 3gSugar 3gProtein 20g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Ramen Noodles: Instant ramen packets work well; discard the seasoning packet for a homemade broth. Opt for high-quality brands for better texture.
• Bacon: Thick-cut bacon provides a robust, smoky flavor, but regular bacon works too. Look for nitrate-free options if preferred.
• Corn: Fresh corn kernels offer the best flavor, but frozen or canned corn can be used in a pinch. Drain canned corn thoroughly.
• Soy Sauce: Use low-sodium soy sauce to control saltiness, allowing flexibility to adjust seasoning.
• Green Onions: These add a fresh, sharp contrast to the rich broth. Use both white and green parts for flavor and garnish.
• Garlic and Ginger: Freshly minced garlic and ginger elevate the broth’s aroma and depth. Avoid powdered versions for authenticity.
• Chicken Broth: A good-quality broth enhances the dish. Homemade or low-sodium store-bought options are ideal.
• Sesame Oil: A drizzle adds nutty richness. Toasted sesame oil provides a stronger flavor than regular.

Variations and Substitutions

• Protein Swap: Replace bacon with pancetta, shrimp, or tofu for a vegetarian twist. Shredded chicken or pork belly also work well.
• Vegetable Add-Ins: Add spinach, bok choy, or mushrooms for extra nutrition and flavor. Sauté veggies lightly before adding to the broth.
• Gluten-Free Option: Use rice noodles or gluten-free ramen and tamari instead of soy sauce.
• Spicy Kick: Incorporate chili oil, sriracha, or red pepper flakes for a fiery version.
• Corn Alternatives: Try edamame or diced bell peppers for a different sweet crunch.
• Broth Variations: Swap chicken broth for vegetable or beef broth, or use miso paste for a different umami profile.
• Low-Carb Option: Substitute ramen with zucchini noodles or shirataki noodles for a lighter dish.
• Vegan Version: Use plant-based bacon and vegetable broth, and skip the egg if desired.

Storage Options

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep noodles separate from broth to prevent sogginess.
• Freezer: Freeze the broth (without noodles) for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat broth on the stovetop over medium heat. Cook fresh noodles for serving to maintain texture.
• Prep Ahead: Prepare broth and bacon up to 2 days in advance and store separately in the fridge.

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