Simplified Muroran Curry-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 curry powder and curry paste, stirring until completely dissolved to create the signature curry broth of Muroran-style ramen.
4. In a small pan, 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. In a small bowl, soak the dried wakame seaweed in cold water for 5 minutes until rehydrated, then drain.
7. In the same pot used for noodles, quickly blanch bean sprouts for 30 seconds, then drain.
8. Place cooked noodles in a bowl and ladle the hot curry broth over them.
9. Top with crispy bacon slices, blanched bean sprouts, rehydrated wakame seaweed, and chopped green onions.
10. For extra richness, add a small pat of butter to melt into the hot broth (optional).
11. Serve immediately while hot.