Simplified Hiroshima-Style Ramen

Instructions

1. In a small pan, cook the bacon slices until crispy. Reserve 1 teaspoon of the rendered bacon fat. Set bacon 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 reserved bacon fat to create a tonkotsu-inspired base with genuine pork flavor.
4. Stir in the miso paste to enrich the broth and give it body similar to traditional tonkotsu.
5. For the dashi and kelp flavors, add the fish sauce and a small piece of the nori seaweed to simmer for 2-3 minutes (remove seaweed before serving).
6. In a separate pot, cook the ramen noodles according to package directions, then drain well.
7. In a small pot, quickly blanch bean sprouts for 30 seconds, then drain.
8. Place cooked noodles in a bowl and ladle the hot broth over them.
9. Top with crispy bacon slices (as a substitute for roast pork), blanched bean sprouts, drained canned bamboo shoots, and chopped green onions.
10. Serve immediately while hot.