Simplified Tsuke-Men-Style Ramen

Instructions

1. In a small pot, bring water to a boil. Gently lower the egg into boiling water and cook for 6-7 minutes for a soft-boiled egg. Once done, place in cold water, peel, and set aside.
2. In a separate pot, bring 2 cups of water to a boil. Add the chicken broth.
3. Add soy sauce and 2 tablespoons of bacon fat to create a rich tonkotsu-style dipping broth. Simmer for 5 minutes to develop flavor.
4. In a skillet, cook 6 of the bacon slices until crispy to render fat. Reserve 2 tablespoons of the bacon fat for the broth. Set the cooked bacon aside on a paper towel to drain excess grease.
5. In the same skillet, cook the remaining 2 bacon slices until just done but still chewy (for topping). Set aside.
6. In a pot, cook the ramen noodles according to package directions, but reduce cooking time by 30 seconds for a firmer texture. Drain and rinse under cold water to stop cooking.
7. Place cold noodles in a serving bowl.
8. Pour the hot tonkotsu-style broth into a separate dipping bowl.
9. Slice the soft-boiled egg in half and arrange on the side of the noodles.
10. Top the noodles with bacon slices, torn nori seaweed sheets, drained bamboo shoots, and chopped scallions.
11. To eat, dip the cold noodles into the hot broth before consuming.