Ramen noodles (yes, the ones from the package) can be dressed up with poached shrimp and bacon to make a porky, smoky broth that tastes slow-simmered. … Less
8 ounces bacon, chopped
5 garlic cloves, thinly sliced
2 cups sliced stemmed shiitake mushrooms (about 6 ounces)
7 cups chicken broth
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
2 (3-ounce) packages ramen noodles, flavor packets discarded
12 ounces peeled and deveined medium shrimp, halved lengthwise (about 20 shrimp)
2 tablespoons 1-inch-long pieces chives
COOK THE AROMATICS:
Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Remove all but 3 tablespoons of the bacon fat from the pan. Stir in the garlic and cook until golden, about 3 minutes. Stir in the shiitakes and cook until well browned, about 6 minutes more.
MAKE THE BROTH:
Stir in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Stir in the ramen noodles and boil until tender, about 2 minutes.
ADD THE SHRIMP AND SERVE: Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.