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
Freshly ground black pepper
Shredded nori, for garnish
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