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 for this recipe to achieve the most authentic flavor.
In a large saucepan, cook the bacon over medium heat until golden brown on both sides and the fat begins to render, about 10 minutes. Drain the fat into a small bowl and set aside.
Add the stock, ginger, and garlic, increase the heat to high, and bring to a boil. Lower the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let sit for 15 minutes. Remove the ginger and garlic and discard.
Preheat the broiler. Remove the bacon from the broth and pat dry with paper towels. Put the bacon on a baking sheet, brush with the reserved rendered bacon fat (or the glaze, if using), and broil until slightly charred on both sides. Let the bacon cool slightly and cut crosswise into
Add the mirin, soy sauce, and mushrooms to the stock and bring to a boil over high heat. Lower the heat to low, cover, and cook for 15 minutes. Add the bok choy and cook for 5 minutes longer.
Meanwhile, cook the noodles in water according to the package directions, then drain.
Divide the noodles and broth between two large soup bowls and add the bacon and chile. Carefully peel the eggs and cut in half lengthwise. Add two halves to each of the bowls and serve immediately.
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