NYC BEC Ramen (Velveeta + Sous Vide Egg)

NYC BEC Ramen (Velveeta + Sous Vide Egg)

Carbonara-style dashi broth with bacon fat, Velveeta, and a 140°F sous vide egg. A bacon-egg-and-cheese turned into ramen.

Serves 4

Why This Works

This bowl keeps the best parts of a New York bacon-egg-and-cheese: smoky bacon, rich egg, and melty cheese. The broth starts with kombu and bonito for depth, then gets rounded out with bacon fat, miso, and a little Velveeta for that unmistakable breakfast-sandwich melt. The sous vide egg gives you a loose yolk that blends right into the soup, and the everything bagel crumbs bring back the roll in crunchy form.

Ingredients

Bacon + Fat

  • 8 slices thick-cut bacon, cut into lardons

Broth

  • 6 cups water
  • 1 sheet kombu (about 4×4 inches)
  • 1 cup bonito flakes
  • 1 cup chicken stock
  • 2 tablespoons white miso
  • 2 teaspoons soy sauce

Carbonara Enrichment

  • 2 large egg yolks
  • 1/4 cup finely grated pecorino or parmesan
  • 2 ounces Velveeta, cut into 1/4-inch cubes

Noodles

  • 4 portions fresh ramen noodles

Sous Vide Eggs

  • 4 large eggs in shell

Everything Bacon Breadcrumbs

  • 1 cup panko breadcrumbs
  • 2–3 tablespoons reserved bacon fat
  • 2 tablespoons everything bagel seasoning

Toppings

  • Reserved crispy bacon
  • 4 scallions, thinly sliced
  • 1 tablespoon chives, minced
  • Freshly cracked black pepper
  • Chili crisp or chili oil (optional)
  • Splash of rice vinegar, to finish

Method

  1. Cook the eggs. Bring a water bath to 140°F / 60°C. Add the eggs and cook for 45 minutes. Hold them in the bath until you are ready to serve.
  2. Render the bacon. In a heavy pot over medium heat, cook the bacon until crisp. Set half aside for topping. Leave the rest in the pot. Pour off the rendered fat and reserve it, then return 2 tablespoons to the pot.
  3. Make the dashi. Add the water and kombu to the pot. Warm gently for 10 minutes without letting it boil. Remove the kombu, add the bonito flakes, and steep for 5 minutes. Strain, then return the liquid to the pot with the chicken stock, miso, soy sauce, and the bacon you kept in for flavor. Simmer very gently for 10 minutes, then strain out the bacon pieces.
  4. Build the enrichment. In a bowl, whisk the egg yolks, pecorino, and Velveeta into a thick paste. Slowly whisk in a ladle of hot broth until smooth.
  5. Finish the broth. Take the pot off the heat and whisk in the egg-and-cheese mixture until fully incorporated. Add a small splash of rice vinegar. Keep the broth warm over very low heat, but do not let it simmer.
  6. Toast the crumbs. In a skillet, heat 2–3 tablespoons reserved bacon fat. Add the panko and cook until deep golden. Toss with the everything bagel seasoning and a pinch of salt if needed.
  7. Cook the noodles. Boil the ramen until just tender. Drain well.
  8. Assemble the bowls. Divide the noodles among warmed bowls. Ladle over the broth. Crack one sous vide egg into each bowl. Top with the crispy bacon, toasted crumbs, scallions, chives, black pepper, and chili crisp if using. Serve right away.

Notes & Swaps

  • Keep the broth below a simmer once the egg mixture goes in. If it boils, the broth can break.
  • If the broth feels too rich, loosen it with a splash of hot water or stock just before serving.
  • For a more classic bacon-egg-and-cheese feel, use 3 ounces of Velveeta and cut the pecorino in half. For a sharper carbonara edge, do the reverse.
  • Everything bagel seasoning can be salty, so taste the crumbs before adding more salt.