Simplified Kumamoto-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 the garlic chips: Thinly slice 2 cloves of garlic. In a small pan, heat 1 tablespoon of oil over medium-low heat. Add garlic slices and cook until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and set aside on a paper towel.
3. For a simplified tonkotsu broth: In a pot, combine chicken broth, reserved bacon fat, and 2 cups of water. Bring to a gentle simmer.
4. Add miso paste to the broth and stir until dissolved completely. This adds richness and depth to mimic the traditional Kumamoto tonkotsu broth.
5. 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.
6. In a separate pot, cook the ramen noodles according to package directions, then drain well.
7. Drain and rinse the canned bamboo shoots.
8. Thinly slice the cabbage.
9. To assemble: Place cooked noodles in a bowl and ladle the hot tonkotsu-style broth over them.
10. Top with crispy bacon slices, wood ear mushrooms, sliced cabbage, bamboo shoots, garlic chips, and chopped green onions.
11. Serve immediately while hot.