Ja-Merican Ramen

Ja-Merican is derived from the words Japanese and American. Ramen originates from Japan, while my version is a fusion from east meets west. A typical American breakfast consists of bacon, eggs, sausage etc. Basically I converted this dish and made a twist by adding “bacon.”

jamerican 4.jpg
P.S. all images taken are author’s property


For the stock:

  • 2 cups of chicken stock
  • 2 cups water
  • 3 cloves of garlic
  • 2 tbsp soy sauce
  • ½ tsp Worcestershire sauce
  • ½ tsp chinese five spice
  • 1 chili pepper (sliced)
  • 2 slices ginger

For the topping

  • Ramen noodles
  • 4 bacon strips
  • 2 pieces shrimp tempura
  • 1 hard-boiled egg, peeled and halved

For garnish

  • Sliced green spring onions
  • 1 sheet of sliced seaweed paper
jamerican 2
P.S. all images taken are author’s property


  1. Fry bacon and shrimp tempura until golden brown.
  2. In the pot of boiling water, cook the ramen noodles for 5 minutes then strain.
  3. In a stockpot, place the chicken stock, garlic, soy sauce, Worcestershire sauce, Chinese five spice, ginger and chili pepper together and bring to boil. Reduce to simmer for 5 minutes.
  4. Separate noodles. Pour in stock. Arrange bacon, eggs and shrimp tempura on top of the noodles.
  5. Garnish with sliced green spring onions and place sliced seaweed paper on the side.

Serve and Enjoy!

Quick Tips:

  • There are some slight modifications of the recipe since not all ingredients are available in my fridge.
  • You can omit Chinese five spice if it is not available. Seaweed can also be omitted.
  • For the ramen noodles, I have made use of one pack instant noodles. Just follow back instructions for cooking methods.

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