5 c. water
8 slices center-cut bacon, cut into chunks
1 oz. dried shiitake mushrooms
2 Tbs. soy sauce, low sodium
4 eggs, hardboiled, peeled and cut in half
2 heads baby bok choy, sliced in half and the bottom root area trimmed off
2 bundles of ramen noodles , cooked according to package and divided
1/4 c. green onions, thinly sliced
In a dutch oven, combine the 5 cups of water, mushrooms and bacon and cover the pan. Bring the water to a boil, remove from the heat and let stand for 15 minutes, letting the bacon and mushrooms infuse the water. Strain, discarding the solids and saving the liquid. Stir in the soy sauce and place the lid back on top, keeping the broth on a very low or warm heat.
Meanwhile, bring around 2 cups of water to a boil in a small saucepan. Place a vegetable steamer on top and layer the bok choy, cut side up. Cover and steam for about 2 minutes on a medium-low heat and then remove from the heat. Let the bok choy sit until you are ready for it. Divide the noodles into four bowls. Place the bok choy into each bowl, along with two hard boiled egg halves. Gently pour around 1 cup of the broth on top. Sprinkle with the thinly sliced green onions.