Directions

1. In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, before coarsely chopping; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reserved shiitake mushrooms until golden and browned, about 3 minutes.
3. Stir in reserved mushroom water, chicken stock, white miso paste, soy sauce and bacon. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon.
4. Stir in assorted mushrooms; simmer until softened, about 3-5 minutes.
5. Stir in ramen until noodles are just tender, about 3 minutes. Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste.
6. Serve immediately, garnished with soft boiled eggs and green onions.