Simplified Kyoto Assari-Style Ramen

Instructions

1. In a pot, bring 2 cups of water to a boil.
2. Add the chicken broth and stir well to combine.
3. Add soy sauce, minced garlic, and grated ginger to create the light, clear soy-based broth characteristic of Kyoto-style assari ramen.
4. In a small pot, cook bacon slices until crispy (as a convenient substitute for traditional chashu pork). Set aside on paper towels to drain excess fat.
5. In a separate pot, cook the ramen noodles according to package directions, then drain well.
6. Place cooked noodles in a bowl and ladle the hot broth over them.
7. Top with crispy bacon slices, chopped green onions, drained canned bamboo shoots, and torn nori seaweed sheets.
8. For an authentic touch, add a small drizzle of sesame oil on top.
9. Serve immediately while hot.