Simplified Miyazaki-Style Ramen

Instructions

1. In a pot, bring 2 cups of water to a boil.
2. Add the chicken broth, soy sauce, and fish sauce (to mimic the mackerel stock flavor). Stir well to combine.
3. If using canned mackerel, drain the oil and add 1 tablespoon of the mackerel to the broth, mashing it slightly to infuse the broth with flavor.
4. Add bacon fat (reserved from cooking bacon) to the broth to create richness similar to a tonkotsu base.
5. In a skillet, cook bacon slices until crispy. Set aside on paper towels to drain excess fat, but reserve 1 tablespoon of the rendered fat.
6. In a separate small bowl, soak dried wood ear mushrooms in warm water for 15 minutes until softened. Drain and slice into thin strips.
7. In a separate pot, cook the ramen noodles according to package directions, then drain well.
8. In the same pot used for noodles, quickly blanch bean sprouts for 30 seconds, then drain.
9. Place cooked noodles in a bowl and ladle the hot broth over them.
10. Top with crispy bacon slices, rehydrated wood ear mushrooms, blanched bean sprouts, and chopped green onions.
11. Serve with a side of pickled radishes (daikon or red radishes).
12. Enjoy while hot!