Seafood Ramen

Step 1

Fill a medium pot with 4 cups of water, place it on high heat, and bring to a rolling boil—you will see large bubbles bursting rapidly across the entire surface.

Step 2

While the water heats, gently peel the papery shell off each shrimp, working from the head end toward the tail; pull out the dark vein running down the back with your fingertip or a small knife.

Step 3

Pat the shrimp and scallops completely dry with paper towels by pressing gently on each piece; this helps them brown evenly.

Step 4

Peel the ginger using a small spoon (easier than a knife), then slice it lengthwise into thin, matchstick-sized pieces about 1/8 inch thick.

Step 5

Once the water boils, carefully place 2 eggs in a spoon and lower them into the center; set a timer for 6 minutes and 30 seconds for soft-boiled eggs with runny yolks.

Step 6

In a separate large pot, pour 4 cups of dashi or broth, then place it over high heat and cover with a lid to bring it to a gentle boil, about 3 to 4 minutes.

Step 7

Once the broth boils, add the sliced ginger and 2 smashed garlic cloves, then reduce heat to medium-low and simmer uncovered for 3 minutes until fragrant.

Step 8

Stir in 3 tablespoons of soy sauce and 1 tablespoon of mirin, then taste the broth; it should taste savory and slightly sweet, like a light seasoning sauce.

Step 9

Increase the broth heat to medium-high, then gently slide the shrimp into the simmering liquid and cook for 2 minutes until they turn opaque pink and curl into a C shape.

Step 10

Add the scallops to the same pot and cook for 1 minute and 30 seconds until the surface looks opaque white and they feel firm when gently pressed.

Step 11

Remove the pot from heat, then carefully lift out the ginger slices and garlic cloves with a slotted spoon and discard them.

Step 12

Check the soft-boiled eggs (they should have set for 6 minutes 30 seconds by now); remove them with a slotted spoon, place in an ice bath to stop cooking for 1 minute, then gently peel under cold water.

Step 13

In the pot of still-boiling water where the eggs were, add 7 ounces of fresh ramen noodles, stir gently to separate them, and cook for 2 to 3 minutes until tender but still slightly firm to the bite.

Step 14

Drain the cooked noodles in a colander, then divide them evenly between 2 large soup bowls, placing them in the center of each bowl.

Step 15

Carefully divide the shrimp and scallops between the 2 bowls, arranging them on top of the noodles.

Step 16

Pour the hot broth slowly into each bowl until it comes three-quarters of the way up the noodles, leaving the seafood partially visible at the top.

Step 17

Cut each soft-boiled egg in half lengthwise by rocking a sharp knife gently through the shell; place both halves in the center of each bowl, yolk-side up.

Step 18

Scatter the sliced scallions evenly over the surface of each bowl in a thin layer.

Step 19

Tear the nori seaweed sheet into irregular 1-inch strips and arrange them on top of the broth.

Step 20

Drizzle 0.25 teaspoon of sesame oil over each bowl in a small spiral pattern for aroma, then serve immediately while the broth is still steaming.