A light pink coloured Japanese symbol.
Western Wonders

7 Layer Salad

This beautiful and delicious salad is a fun way to get your veggies for the day. It is great for everyday, but beautiful enough for a holiday dinner.

Yield: 10 servings

Prep time: 15 mins

Total time: 45 mins


  • 2 tablespoons Yamasa Vegetarian Tonkotsu Ramen Broth
  • 4 tablespoons sugar
  • 2 ½  cups mayonnaise
  • 1 ¼  cups shredded parmesan cheese
  • 1 lb bacon
  • 5 large eggs
  • 2/3 cup  red onion, chopped
  • 2 red peppers, sliced
  • 1 cup mushrooms, sliced
  • 8 cups romaine lettuce, chopped
  • 1-10 oz package frozen peas
  • 2/3 cup shredded sharp cheddar cheese


  1. Cook and crumble or chop the bacon in a frying pan, griddle or flattop grill. Chop the red onion and set aside.
  2. Hard boil the eggs: Bring a medium pot of salted water to a boil. With a slotted spoon, gently lower the eggs into the boiling water. Adjust the heat to maintain a gentle, steady simmer. Let the eggs simmer at a low, gentle boil for 8 minutes for softer yolks (or cook up to 9 minutes for fully set yolks). In the meantime, prepare a large ice bath. Use the slotted spoon to carefully transfer the eggs to the ice bath. Peel and chop the eggs and set aside.
  3. Prepare the dressing: in a medium bowl, stir together the mayonnaise, parmesan cheese, sugar, and Yamasa Vegetarian Tonkotsu Ramen Broth. Taste and adjust seasoning as desired.
  4. Place the chopped romaine in the bottom of a LARGE, flat, clear serving bowl—you want to be able to see the layers and spread them evenly; a trifle bowl works well if you have one.
  5. Next, build the salad layers, spreading each evenly so you can see the layers from the outside of the bowl.
  6. Spread the dressing evenly over the top. Layer on the cheese, then the bacon. Refrigerate for at least 1 hour (or overnight).
  7. To serve, use long salad tongs or a similar long spoon that will allow you to reach down through the layers. Make sure each serving has a little of everything.