Quick and easy bacon soup

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
easy soup

The soup is light and savory, it has a lot of cheese and baby kale. Everything comes together in 30 minutes, making it a perfect dinner when you can’t spend a lot of time in the kitchen. Nothing can make this soup better than it already is.

This bacon and egg soup is perfect for dinner because it gives your body a lot of energy to stay active throughout the day. Bacon and egg is a classic combination, so you can’t go wrong with this bowl of deliciousness.

Quick and easy bacon soup

I don't like boring dinner meal. When I'm tired after work, I want something savory and sweet that will give me more energy and just make the evening a bit better. You can make everything faster by using noodles. This is not a classic recipe because I match and mix the ingredients to fit my taste. It's a quick dinner idea that can be prepared in the evening or a day before. It's truly effortless meal that is really good for your health and soul.

Course Lunch & dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 383 kcal


  • 3 pieces bacon, sliced
  • 900 ml chicken broth
  • 4 scallions, chopped
  • 900 ml baby kale
  • 30 ml soy sauce
  • 1 package tofu noodles
  • 15 ml mirin
  • 100 ml white miso
  • 15 ml sesame oil
  • 2 eggs


  1. Place a pan over medium heat and sauté the bacon for 6 minutes. It should become crispy. Remove it from heat and place on a paper towel. Leave 15 ml of the grease, discard the rest.

  2. Sauté scallions in bacon fat. They should become very fragrant. After 1 minute of cooking, add 3 cups broth, noodles, soy sauce, kale, mirin and let the soup boil. Lower the heat to low and cook until the flavors have combined. It takes around 5 minutes.

  3. Whisk 1 cup of water into a bowl with miso. Combine them together. Stir the miso into the pot. Place it over low heat. The broth shouldn't boil when the miso is in there.

  4. Crack the eggs and pour them into the broth. Be careful, or the eggs can create clumps. Cover the pot and let the eggs cook for 4 minutes.

  5. Take 2 bowls, divide the soup, scoop out the eggs into every bowl. Garnish with greens and bacon and drizzle with sesame oil. You can add any toppings and sauces you like. I recommend trying sriracha.


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