Begin by placing the bacon in a cold medium saucepan. Heat over medium-high, stirring intermittently, until the bacon turns golden, which should take about 6 minutes. Remove all but 3 tablespoons of the rendered bacon fat from the pan.
Introduce the sliced garlic to the saucepan, cooking and stirring until it turns golden, approximately 3 minutes. Add the shiitake mushrooms and continue to cook, stirring frequently, until they are browned, about 6 minutes.
Pour the chicken broth into the saucepan, along with the soy sauce and Worcestershire sauce. Increase the heat and bring the mixture to a boil. Incorporate the ramen noodles, boiling until tender, about 2 minutes.
Take the saucepan off the heat and gently stir in the halved shrimp. Allow the shrimp to cook in the residual heat of the broth for 1 to 2 minutes or until they are fully cooked.
Serve the ramen hot, garnished with fresh chives for a finishing touch.
