Simplified Kurume-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 miso paste to the broth and stir until dissolved completely. This adds richness and depth to mimic traditional Kurume tonkotsu broth.
4. In a small pot, bring water to a boil. Carefully add the egg and cook for 6-7 minutes for a soft-boiled egg. Transfer to an ice bath, peel when cool enough to handle, and slice in half.
5. In a separate pot, cook the ramen noodles according to package directions, then drain well.
6. If using fresh mustard greens, blanch them for 30 seconds in boiling water, then plunge into ice water. Drain and squeeze out excess water. If using pre-packaged spicy greens, drain well.
7. To assemble: Place cooked noodles in a bowl and ladle the hot tonkotsu-style broth over them.
8. Top with crispy bacon slices, halved soft-boiled egg, spicy mustard greens, nori sheets torn into pieces, pickled ginger, chopped green onions, and a sprinkle of sesame seeds.
9. Serve immediately while hot.