Simplified Kagoshima-Style Ramen

Instructions

1. In a skillet, cook the bacon slices until crispy. Reserve 1 tablespoon of the rendered bacon fat. Set bacon aside on paper towels to drain excess grease.
2. For a simplified tonkotsu broth: In a pot, combine chicken broth, reserved bacon fat, and 2 cups of water. Bring to a gentle simmer.
3. Add the pre-minced garlic, grated ginger, and soy sauce to the broth. Simmer for 10 minutes to infuse flavors.
4. While the broth simmers, rehydrate the dried wood ear mushrooms in warm water for about 15 minutes until softened. Drain and slice into thin strips.
5. In a separate pot, cook the ramen noodles according to package directions, then drain well.
6. In a small pot, quickly blanch bean sprouts for 30 seconds, then drain.
7. To assemble: Place cooked noodles in deep bowls. Ladle the hot tonkotsu-style broth over the noodles.
8. Top with crispy bacon slices, wood ear mushrooms, bean sprouts, and chopped green onions.
9. Optional: Add a soft-boiled egg (cook for 6-7 minutes, then peel and slice in half) for additional richness.
10. Serve immediately while hot.