Ramen Noodle Bowl (cookinglight)

4 c boiling water
1/2 oz dried porcini mushrooms
1 smoked bacon slice
1/2 c chopped onion
1 carrot, coarsely chopped
2 T yellow miso
2 T lower-sodium soy sauce
2 c no-salt-added chicken stock
3 garlic cloves, crushed
1, 1/2″ piece ginger, cut into thin slices
8 oz fresh Chinese egg noodles or ramen noodles
2 T dark sesame oil, divided
2 4 oz pkgs gourmet fresh mushrooms
6 skin-on, boneless chicken thighs
3 large eggs
3/4 c thinly sliced green onion strips
2 T sambal oelek (ground fresh chile paste)

Combine boiling water and porcini; let stand 15 min. Drain through a sieve over a bowl; reserve porcini and soaking liquid. Slice porcini; set aside. Heat a Dutch oven over medium heat. Add bacon; cook until almost crisp. Increase heat to medium-high. Add onion and carrot; sauté 2 min. Combine miso and soy sauce. Add miso mix, porcini liquid, stock, garlic and ginger to pan; bring to a boil. Reduce heat, and simmer for 20 min. Strain mix through a sieve over a bowl; discard solids. Wipe pan clean. Return broth to pan; bring to a boil. Add noodles; cook 8 min or until tender. Remove from heat. Heat a large skillet over medium-high heat. Add 1 T sesame oil to pan; swirl. Add fresh mushrooms; sauté 8 min. Remove from pan; combine porcini and fresh mushrooms. Add remaining 1 T sesame oil to pan; swirl. Add chicken, skin-side down; sauté 7 min or until skin is very crisp and golden brown. Turn chicken over; sauté 2 min or until done. Place eggs in a small saucepan; add water to cover. Bring to a boil; cook for 1 min. Remove from heat; let stand 3 min. Drain; rinse under cold water. Drain and peel. Divide noodle mix among 6 bowls; top each serving with 3 T mushroom mix, 2 T green onions, 1 chicken thigh, 1/2 egg, and 1 t sambal. Serves 6.

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