Simplified Wakayama-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 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.
3. In the same skillet, cook the remaining 2 bacon slices until just done but still chewy (for topping). Set aside.
4. In a pot, bring 2 cups of water to a boil. Add the chicken broth.
5. 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.
6. In a separate pot, cook the ramen noodles according to package directions, then drain well.
7. Place the cooked noodles in a bowl and ladle the hot broth over them.
8. Slice the soft-boiled egg in half.
9. Top the ramen with the less-crispy bacon slices (as a substitute for roast pork), halved soft-boiled egg, sliced imitation crab, drained bamboo shoots, and sliced scallions.
10. Serve immediately while hot.