Bacon Ramen

I believe that the first person to put bacon ramen on the culinary map was David Chang, the powerhouse behind the global Momofuku restaurant empire and one of the best chefs in the world today. My version is a bit simpler but every bit as satisfying, thanks to the dashi made with bacon stock, mirin, and soy sauce. The honey-soy glaze on the bacon is optional, but adds another level of salt and a touch of sweetness, for a balanced bowl of broth. Use the smokiest slab bacon that you can find