Shrimp Ramen
Ingredients
12 ounces medium shrimp, peeled and halved lengthwise (approximately 20 shrimp)
8 ounces bacon, finely chopped
5 garlic cloves, thinly sliced
2 cups shiitake mushrooms, stemmed and sliced (around 6 ounces)
7 cups low-sodium chicken broth
2 packages instant ramen noodles (3 ounces each, seasoning packets discarded)
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
2 tablespoons fresh chives, cut into 1-inch pieces
Directions
Begin by placing the bacon in a cold medium saucepan. Heat over medium-high, stirring intermittently, until the bacon turns golden, which should take about 6 minutes. Remove all but 3 tablespoons of the rendered bacon fat from the pan.
Introduce the sliced garlic to the saucepan, cooking and stirring until it turns golden, approximately 3 minutes. Add the shiitake mushrooms and continue to cook, stirring frequently, until they are browned, about 6 minutes.
Pour the chicken broth into the saucepan, along with the soy sauce and Worcestershire sauce. Increase the heat and bring the mixture to a boil. Incorporate the ramen noodles, boiling until tender, about 2 minutes.
Take the saucepan off the heat and gently stir in the halved shrimp. Allow the shrimp to cook in the residual heat of the broth for 1 to 2 minutes or until they are fully cooked.
Serve the ramen hot, garnished with fresh chives for a finishing touch.