bacon and eggs ramen

prep time: 5 minutes • cook time: 20 minutes (not including time to make the zoodles and soft-boiled eggs) • yield: 4 servings

Soup, such as ramen, is eaten for breakfast in many cultures. It’s a great way to break your fast. This tasty version will keep you nice and warm all day long!

1 tablespoon toasted sesame oil

1 tablespoon coconut oil

1 (12-ounce) package fully cooked pork belly (see note), cut into ¼-inch dice

½ cup minced onions

2 cloves garlic

1 tablespoon red pepper flakes or 1½ teaspoons cayenne pepper

4 cups chicken bone broth, homemade ( see here ) or store-bought

2 tablespoons coconut aminos or wheat-free tamari

1 tablespoon coconut vinegar or unseasoned rice vinegar

1 tablespoon grated fresh ginger

1 tablespoon tomato paste

Fine sea salt and fresh ground black pepper

1 recipe Zoodles ( see here ), for serving

4 large eggs, soft-boiled ( see here ), for serving (omit for egg-free)

Sliced green onions, for garnish

Red pepper flakes, for garnish

1. Heat the oils in a large soup pot over medium heat. Fry the pork belly in the hot oil until crisp on all sides, about 4 minutes per side.

2. Remove the pork belly from the pot with a slotted spoon, leaving the fat in the pot. Add the onions, garlic, and red pepper flakes and cook over low heat for 4 minutes, or until the onions are translucent.

3. Add the chicken broth, coconut aminos, vinegar, ginger, and tomato paste and bring to a simmer over medium-high heat. Simmer for 8 minutes, then add salt and pepper to taste.

4. Just before serving, divide the zoodles among four bowls. Top each bowl with 1 cup of the broth. Place a soft-boiled egg in each bowl and garnish with green onions and red pepper flakes. This dish is best served freshly made.

note: Vacuum-sealed packages of fully cooked pork belly are available at Trader Joe’s.