Ramen

4 tomatoes, sliced into eights

2 sweet onions, sliced

1 ginger, sliced

½ garlic, sliced

4 stalks of green onions, one is sliced

½ pack of bacon

1 box of chicken broth

water to taste

soy sauce, to taste

red wine vinegar, to taste

red pepper flakes

black pepper

garlic powder, to taste

4 packs of top ramen, only for the noodlesSpaghetti or angel hair noodles can be substituted, but are more dense then ramen noodles, cooking times maybe altered.

4 eggs, to boil

pork loin or other meat available

Throw tomatoes, onions, raw bacon, the unsliced three green onions, pepper flakes, garlic, ginger, garlic powder, black pepper, chicken broth, water, soy sauce, and red wine vinegar in a deep pot.

Heat the pot until boiling. Once boiling, reduce heat and simmer for one hour.

Meanwhile, start cooking the eggs. Put the eggs in the pot with cold water. Heat until boiling. Once boiling, turn the heat off and cover the pot, leave for 10 minutes, then take them out.

Towards the end of the hour where you are cooking the broth, start cooking the ramen noodles per the instructions on the packaging.

Once the broth is done cooking, fry the bacon in a pan. Make sure to salt it because simmering it removes the salt.

Strain all the other ingredients from the broth leaving you with just the soup.

If you have pork loin available or other cooked meat, deli turkey, chicken breasts, etc, available, fry and season it and serve it on the side.

Serve it. Garnish with sliced green onions. Enjoy!

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Ramen