Simplified Hakodate-Style Ramen

Instructions

1. In a small pan, cook the bacon slices until crispy. Set aside on a paper towel to drain excess grease.
2. In a pot, bring 2 cups of water to a boil.
3. Add the chicken broth and salt to create a clear, salt-based broth characteristic of Hakodate-style ramen.
4. In a separate pot, cook the ramen noodles according to package directions, then drain well.
5. In the same pot used for noodles, quickly blanch the spinach for 30 seconds, then drain.
6. Place cooked noodles in a bowl and ladle the hot broth over them.
7. Top with crispy bacon slices (as a substitute for roast pork), blanched spinach, chopped green onions, and drained canned bamboo shoots.
8. Serve immediately while hot.