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1
For the dashi: Combine the kombu with 6 cups cold water in a medium pot and slowly bring to a simmer over medium heat, about 10 minutes; do not boil or the kombu will turn bitter.
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2
Just as the water reaches a simmer, remove and discard the kombu and add the bonito flakes.
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3
Heat to just shy of a boil, remove from the heat and set aside to steep for a few minutes.
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4
Strain into a bowl and discard the bonito flakes.
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5
For the ramen broth: Wipe out the pot, add the oil and set over medium-high heat.
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6
Add the reserved shrimp shells and scallion whites.
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7
Cook, stirring, until the shells are brown all over, 4 to 5 minutes; the shells should make a crackling sound as they toast and brown.
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8
Add the dashi and shiitakes and bring to a simmer.
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9
Cook for 30 minutes, then strain the broth, reserving the shiitakes.
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10
Return the broth to the pot, stir in the mirin and seafood seasoning and set over low heat until ready to serve.
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11
You should have about 3 cups of broth.
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12
Stem and slice the shitakes and set aside.
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13
Bring a large pot of water to a boil over high heat and cook the ramen noodles according to package instructions.
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14
Drain and rinse the noodles with cold water to remove surface starch and stop the cooking.
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15
Leave to drain.
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16
Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes, then transfer to a paper towel-lined plate.
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17
Pour half of the bacon fat from the pan into a small container to save for frying the noodles.
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18
Raise the heat to medium-high, add the shrimp and corn to the remaining bacon fat in the skillet and sprinkle with salt and pepper.
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19
Saute until the shrimp are cooked through, about 4 minutes.
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20
Remove the shrimp and corn to a plate, then add the reserved bacon fat to the skillet.
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21
Let the skillet get good and hot before adding the ramen noodles.
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22
Cook, stirring minimally, until the noodles are crispy and charred in places, about 3 minutes.
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23
Divide the noodles among four bowls.
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24
Top with shrimp, corn, bacon, sliced shiitakes, scallion greens and shredded nori.
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25
Ladle ramen broth into the bowls and serve.
