Shrimp Ramen

Ingredients:

• 220 g bacon, chopped
• 5 cloves garlic, thinly sliced
• 2 cups sliced ​​shiitake mushrooms, stems removed (about 170 g)
• 7 cups lightly salted chicken broth
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• 2 x 80g packages of instant noodles (discard seasoning packets)
• 340 g peeled medium shrimp, cut in half lengthwise (about 20 shrimp)
• 2 tbsp fresh chives, cut into 2cm lengths

Preparation:

1. Place the bacon in a cold medium saucepan and heat. Cook over medium-high heat, stirring occasionally, until golden brown, about 6 minutes. Drain off most but 3 tablespoons of the rendered fat. Add the garlic and cook, stirring, until golden brown, about 3 minutes. Add the shiitake mushrooms and cook, stirring, until golden brown, about 6 minutes.
2. Pour in the chicken broth, soy sauce, and Worcestershire sauce and bring to a boil. Add the noodles and cook until tender, about 2 minutes.
3. Remove the pan from the heat and add the shrimp. Let stand until cooked through, 1-2 minutes. Serve garnished with chives.