Shrimp and Scallop Ramen

Combine water, garlic, ginger, and onion in a large stock pot and heat the mixture to bring out the flavors. Let it cook for 40 minutes, allowing the broth base to develop a rich and savory taste.

While the broth is simmering away, prepare another pot of water to boil. Once boiling, reduce the heat and let it simmer gently. Carefully place eggs into the water one at a time, cooking for 7 minutes to achieve perfectly cooked yolks. Remove eggs from the hot water and immediately submerge them in an ice bath to stop the cooking process. Once cooled, peel the eggs and cut them lengthwise.

In a separate pot, bring water to a rolling boil in preparation for cooking noodles. Once boiling, reduce the heat and let it simmer softly.

Use a slotted spoon or strainer to carefully remove garlic, ginger, and onion from the broth after it has cooked for 40 minutes. Discard the vegetables and add soy sauce, sake, chile sauce, sesame oil, sugar, and salt to the broth. Stir everything together well and let it simmer for another 10-20 minutes.

Return the water to a boil, then add noodles and let it cook for 1-3 minutes until they're tender yet still firm to the bite. Drain the noodles and divide them among 4 large bowls.

Add shrimp and scallops to the simmering broth, cooking until they're opaque and cooked through, 3-5 minutes.

Ladle the finished broth over the noodles, making sure to cover them just enough. Add an equal amount of shrimp and 1 scallop to the center of each bowl, followed by a portion of bean sprouts on the side. Place 2 soft-boiled egg halves, yolks up, on top of the noodles in each bowl. Make sure to keep the eggs above the broth and garnish each bowl with scallions.