Simplified Tsuruga-Style Ramen

Instructions

1. 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.
2. In the same skillet, cook the remaining 2 bacon slices until just done but still chewy (for topping). Set aside.
3. In a pot, bring 2 cups of water to a boil. Add the chicken broth.
4. Add soy sauce and 2 tablespoons of the reserved bacon fat to create a rich tonkotsu soy sauce-based broth. Simmer for 5 minutes to develop flavor.
5. In a separate pot, cook the ramen noodles according to package directions, then drain well.
6. Place the cooked noodles in a bowl and ladle the hot broth over them.
7. Top with the less-crispy bacon slices (as a substitute for roast pork), drained canned bamboo shoots, sliced scallions, and pickled ginger.
8. Serve immediately while hot.