1 package of ramen
1 large egg
1 slice of thick-sliced bacon
1/2 scallions, thinly sliced
1/2 packet of soup base
1 cups low-sodium chicken broth
1 cup water
1 tsp korean chili paste
drizzle of sesame oil
1 tomato, sliced
1/4 sheet of nori, thinly sliced
Place egg in a medium pot with 3 cups of water and bring to boil over medium heat. Cook egg to desired consistency and remove from water using a slotted spoon. Place into an ice bath, peel and set aside until ready to serve. Be sure to reserve the cooking water to prepare the noodles.
I cook my egg for about 6 minutes for a nice runny yolk. Here's a great guide from Serious Eats on how to boil eggs.
Cook the bacon in the skillet over medium heat, stirring occasionally with a wooden spoon, until just browned and crisp, about 5 minutes. Drain on a paper towel and set aside.
In a small pot, add the chicken broth, a few pieces of sliced tomato, water, chili paste and 1/2 of the flavor packet, and bring to a gentle simmer for 5-7 minutes. Taste and adjust to your liking. Remove from heat.
Bring reserved cooking liquid (from the egg) to a boil. Add the noodles, separating them with chopsticks as they soften, about 3 minutes. Drain immediately and place into serving bowl. Carefully pour soup over noodles and garnish with bacon, tomato slice, scallions, nori and sesame oil. Cut the egg in half and gently place on top of noodles. Serve immediately.