Roasted Shrimp Corn and Bacon Ramen
Ingredients
- Two 6-by-7-inch pieces kombu (dried kelp; about 3/4 ounce), rinsed
- 1 1/2 ounces bonito flakes
- 1 tablespoon vegetable oil
- 12 ounces large shrimp (16/20), peeled and deveined, sliced in half lengthwise, shells reserved
- 4 scallions, greens thinly sliced, whites left whole
- 8 dried shiitake mushrooms (about 3/4 ounce)
- 1 tablespoon mirin
- 2 teaspoons seafood seasoning, such as Old Bay
- 15 ounces fresh ramen noodles (you could use dry in a pinch)
- 4 ounces thick-cut bacon, cut into 1/2-inch strips
- 2 ears corn, kernels removed or 1 cup frozen corn, thawed
- Kosher salt
- Freshly ground black pepper
- Shredded nori, for garnish
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