Ramen makes an excellent hangover cure, according to Tim Anderson, particularly if it comes with that “tried-and-true” combo of scallops and bacon.

Tim’s take on the classic Japanese comfort food is inspired by the café at London’s Billingsgate Fish Market, which serves his “all-time favourite breakfast” – a scallop and bacon bap.

Tim Anderson’s Ramen (Laura Edwards/Hardie Grant/PA)
Tim Anderson’s Ramen (Laura Edwards/Hardie Grant/PA)
Tim Anderson’s Ramen (Laura Edwards/Hardie Grant/PA)
Print Recipe
Nutrition Facts
Ramen with scallops, bacon and eggs
Amount Per Serving
Calories 480 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 14g88%
Cholesterol 227mg76%
Sodium 962mg42%
Potassium 534mg15%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 6g7%
Protein 21g42%
Vitamin A 926IU19%
Vitamin C 12mg15%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Ramen with scallops, bacon and eggs

A light but satisfying ramen dish
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Brunch
Cuisine: Japanese
Servings: 4
Calories: 480kcal
Author: Tim Anderson


  • Frying pan
  • 2 saucepans


  • 1 leek white part only, finely shredded
  • 8 rashers of streaky bacon
  • 40 g butter
  • 4 big fat scallops or 12 little scallops
  • splash of white wine or sake
  • 1.2 l chicken stock or fish stock
  • 1.5 tsp mirin
  • 2 tsp dashi powder (or more or less, to taste)
  • salt
  • 4 portions of ramen noodles
  • 4 eggs poached or soft-boiled, halved
  • 2 tsp chilli oil (or more or less, to taste – optional)
  • toasted sesame seeds
  • 50 g pea shoots
  • freshly ground black pepper


  • Cover the shredded leek in very cold water. Cook the bacon in a frying pan over a medium heat until brown and crisp. Drain on kitchen paper and add the butter to the pan.
  • Add the scallops and cook for two to three minutes on each side (or one minute for little ones), until nicely browned, then remove from the pan. Add the white wine or sake to the pan and cook off the alcohol.
  • Scrape any bits off the bottom of the pan, then tip everything into a saucepan. Add the stock and mirin, and bring to the boil. Add the dashi powder and some salt, taste and adjust the seasoning as necessary.
  • Slice the scallops horizontally into thirds (or leave whole if little), and roughly chop the crispy bacon.
  • Bring a separate saucepan full of water to a rolling boil and cook the ramen according to the package instructions. Pour or ladle the broth into deep bowls, drain the noodles well and place in the broth. Drain the shredded leek.
  • Top the noodles with the eggs, shredded leek, chopped bacon, sliced scallops, chilli oil, if using, sesame seeds, pea shoots and some black pepper.


Calories: 480kcal | Carbohydrates: 17g | Protein: 21g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 227mg | Sodium: 962mg | Potassium: 534mg | Fiber: 1g | Sugar: 6g | Vitamin A: 926IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 2mg


JapanEasy: Classic & Modern Japanese Recipes To Cook At Home by Tim Anderson, photography by Laura Edwards, is published by Hardie Grant.

Try Tim’s omurice recipe.

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