Spicy Ramen - Eric Dale

8 cups Water

1 Tablespoon Accent, or MSG

2.5 cups dried Bonito Flakes

1/2 lb. Bacon, cooked crisp and crumbled, save drippings

1/2 Rotisserie Chicken, shredded

2 Tablespoons Seasoning blend for Duck Carnitas , if you have left overs or see serving portions in Notes.

4 Tablespoon Canola Oil, divided

1 package (5 oz.) of sliced Shitake Mushrooms

1 Leek, diced 

5 cloves Garlic, minced

1 Jar (14 oz.) Kimchi

1 Tablespoon Gochujang

3 Tablespoons Red Miso

2 Tablespoons Soy Sauce

Salt and Pepper, to taste

4-6 bundles Ramen Noodles

2-4 packages of Seaweed Snack packs

8-12 Ramen Eggs

1 bunch Green Onions, sliced thin

Bean Sprouts, if desired

Bring the water and Accent to almost a boil.  Add the Bonito Flakes, reduce heat and simmer for 15 minutes.  Remove the pot from the heat and let sit for 5 minutes.  Strain through a wire mesh strainer lined with a paper towel.  Discard paper towel and bonito flakes.  This is called Dashi Broth.

Cook bacon till crisp.  Lay on a paper towel lined plate.  Save bacon grease.  

In a bowl combine chicken and duck carnitas seasoning, set aside.

In a large pot heat 1 Tablespoon canola oil over medium-high heat.  Add sliced shitake mushrooms, and cook till edges are crispy, about 8 minutes.  Transfer mushrooms to a plate.  

In the same pot add 1 Tablespoon of Canola Oil.  Cook leeks and garlic until softened, about 3 minutes.  

While leeks and garlic are cooking, in a small bowl add remaining Canola Oil and combine with 2 Tablespoons of Bacon Grease or as much as you can get if you don't have up to 2 Tablespoons.  Set aside as an aroma oil for dishing up.

Add kimchi, gochujang, red miso, and soy sauce to the pot with leaks and garlic.  Cook for about 4 minutes.  Add the Dashi Broth along with crisp mushrooms.  Bring to a simmer for at least 10 minutes.  Season with salt and pepper.

Bring a pot of water to a boil.  Add Ramen noodles.  Cooks for 4 minutes.  Remove with Chinese strainer to a bowl.  

To serve, place 2 pieces of seaweed on the side of individual bowls. add a teaspoon of aroma oil then Ladle in Kimchi Broth mixture into each bowl.  Divide between the individual bowls the ramen, seasoned chicken, ramen eggs, cut in halve, sliced green onions, bean sprouts if desired, and bacon crumbles.  

Note: Serving for Duck Carnitas seasoning:

     1/2 Tablespoon Kosher Salt
     1/2 Tablespoon Brown Sugar

     3/4 teaspoons Cumin

     3/4 teaspoons Paprika

     3/4 teaspoons Chili Powder

     1/4 teaspoons Garlic Powder

     1/4 teaspoons Ground Mustard

     1/4 teaspoons dried Oregano

     1/4 teaspoons Cayenne Pepper