Fried ramen noodles with shrimp, corn and bacon

Ingredients:

• 340 g large (16/20) shrimp, peeled and deveined (cut in half lengthwise), reserve shells for broth
• 8 dried shiitake mushrooms (about 20 g)
• 425g fresh ramen noodles (you can use dry ones if you need to)
• 110 g thick bacon, cut into 1 cm strips
• 2 ears of corn (kernels removed) or 1 cup frozen corn (defrosted)
• 1 tbsp. vegetable oil
• 4 green onion stalks (green parts thinly sliced, white parts left whole)
• 1 tbsp mirin sauce (rice wine)
• 2 tsp seasonings for seafood
• Salt and ground black pepper
• Shredded nori for garnish

Dashi broth:

• 2 pieces of kombu (dried seaweed; about 20g), rinsed, 15-18cm long
• 45 g of tuna bonito flakes

Preparation:

1. For dashi: In a medium saucepan, combine the kombu with 6 cups of cold water and bring to a simmer over medium heat, about 10 minutes. Do not boil the kombu, or it will become bitter.
   
   Once the water begins to boil, remove and discard the kombu and add the bonito flakes. Heat until almost boiling, remove from heat, and let steep for a few minutes. Strain into a bowl and remove the bonito flakes.
2. For ramen noodles: Wash the pan, add oil, and place it over medium-high heat. Add the remaining shrimp shells and white parts of the onion. Cook, stirring, until the shells are completely browned, 4-5 minutes. The shells should be crispy when crispy. Add the dashi broth and shiitake mushrooms, and bring the mixture to a gentle simmer.
   
   Simmer for 30 minutes, then strain the broth, reserving the mushrooms. Return the broth to the pan, add mirin and seafood seasoning, and return the pan to low heat until serving. You should have about 3 cups of broth. Trim the stems from the mushrooms and slice the caps.
3. In a large saucepan, bring water to a boil over high heat and cook the noodles according to package directions. Drain and rinse the noodles with cold water to remove any surface starch and stop the cooking process. Set aside to drain.
   
   In a large skillet over medium heat, fry the bacon until crisp, about 5 minutes, then transfer it to a paper towel-lined plate. Pour half of the rendered bacon fat into a small container and reserve it for frying the noodles. Increase the heat to medium-high, add the shrimp and corn to the skillet with the remaining bacon fat, and season with salt and pepper.
4. Fry the shrimp until cooked through, about 4 minutes. Transfer the shrimp and corn to a plate, then pour the remaining fat into the pan. Heat the pan thoroughly, then add the ramen noodles. Fry, stirring occasionally, until the noodles are crispy and well-fried in spots, about 3 minutes.
   
   Divide the noodles into 4 bowls. Top with shrimp, corn, bacon, sliced ​​mushrooms, and sprinkle with green onions and shredded nori. Pour the ramen broth into the bowls and serve.