Mushroom Ramen Bowl

From Cooking Light (Dinner in 25 minutes or less).

In place of the normally time-consuming enriched broth, we infuse water with bacon for smoky richness, a trick we learned from chef David Chang.

• 7 cups water, divided
• 5 ounces center-cut bacon (about 8 slices)
• 1 ounce dried shiitake mushrooms
• 2 tablespoons lower-sodium soy sauce
• 4 large eggs
• 2 heads baby bok choy, thinly vertically sliced (about 2 cups)
• 8 ounces fresh Chinese egg noodles
• 1 bunch enoki mushrooms, trimmed (about 5 ounces)
• 1 (8-ounce) can sliced bamboo shoots, drained
• 4 nori sheets, halved
• 1/4 cup thinly sliced green onions

1. Combine 5 cups water, bacon, and shiitake mushrooms in a saucepan; cover. Bring to a boil; remove from heat. Let stand, covered, 15 minutes. Strain through a fine-mesh sieve over a bowl; discard solids. Return broth to saucepan; stir in soy sauce. Keep warm.

1. 2. Bring remaining 2 cups water to a simmer in a Dutch oven. Place eggs in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam eggs, covered, 6 minutes. Add bok choy to steamer; steam 2 minutes. Set bok choy aside; place eggs in a bowl of ice water. Let eggs stand 1 minute or until slightly cool. Peel and halve eggs.
2. 3. Divide noodles evenly among 4 deep bowls. Top evenly with bok choy, enoki mushrooms, and bamboo shoots. Ladle 1 cup warm broth into each bowl. Arrange nori around edges of bowls. Place 2 egg halves in center of each bowl; top evenly with green onions. Serve immediately.

Tiffany Vickers Davis, Cooking Light