Sapporo Ichiban Shio Ramen Carbonara

Name: Sapporo Ichiban Shio Ramen Carbonara
Yield: Serves 2 servings
Ingredients: 1 package Sapporo Ichiban Shio Ramen; 1 cup water (240 ml); 100 ml whole milk (preferably extra rich); About 3/4 oz bacon (20 g); 1 3/4 oz shredded pizza cheese (50 g); 2 egg yolks; Freshly ground black pepper, to taste; Chopped parsley, to taste

ミホのキッチン @cook_40023540

This classic shio ramen transforms into a quick and easy carbonara in under 10 minutes! (One package makes two servings, so it's also budget-friendly.)

Recipe background:
I wondered what would happen if I used the rich flavor of shio ramen as a base for carbonara, so I decided to give it a try. (It was also a great way to use up some shredded cheese!) The ramen's unique taste still comes through, and it turns into a real carbonara—I'm thrilled with the result.

This classic shio ramen transforms into a quick and easy carbonara in under 10 minutes! (One package makes two servings, so it's also budget-friendly.)

ミホのキッチン @cook_40023540

This classic shio ramen transforms into a quick and easy carbonara in under 10 minutes! (One package makes two servings, so it's also budget-friendly.)

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Ingredients

Serves 2 servings

1 packageSapporo Ichiban Shio Ramen
1 cupwater (240 ml)
100 mlwhole milk (preferably extra rich)
About 3/4 oz bacon (20 g)
1 3/4 ozshredded pizza cheese (50 g)
2egg yolks
Freshly ground black pepper, to taste
Chopped parsley, to taste

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Steps

1

Cut the bacon into strips and cook in a skillet until crispy. (Optional: Sprinkle with garlic powder while cooking if you like.)
2

In a small saucepan, combine the water and milk and bring to a boil. (Since it can get lumpy, stir with chopsticks or a whisk as it heats up.)
3

Add half of the ramen's soup powder to the pot and stir well, then add the noodles and start cooking.
4

Boil the noodles over medium heat for about 2 minutes, stirring to prevent lumps since the milk is included.
5

Add the shredded cheese and stir until it melts and coats the noodles.
6

After 3 to 3 1/2 minutes from when you started cooking the noodles, turn off the heat and mix in the egg yolks until everything is combined.
7

Serve in bowls, top with the crispy bacon, and sprinkle with black pepper and parsley to finish.
8

I used a block of bacon for this recipe. If you love cheese, feel free to add some grated Parmesan on top!
9

This recipe uses the leftover half packet of soup powder and the included sesame seeds:
→ For another idea, try "Delicious Broccoli Stir-Fry with Sapporo Ichiban Base" (cookpad.com/recipe/19719020)