Seafood Shoyu Ramen

Instructions

1. Prepare the broth
   In a large pot, combine the chicken stock or dashi, shoyu, mirin, and sake. Bring to a simmer over medium heat and let it cook for 20 minutes to allow the flavors to meld. Keep warm until ready to serve.
2. Cook the seafood
   Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove and set aside. Add the scallops to the same pan and sear for 1-2 minutes per side until golden. Remove and set aside. Lastly, add the squid rings and cook for 30-60 seconds until just opaque. Be careful not to overcook the seafood.
3. Prepare the noodles
   Bring a large pot of water to a boil. Cook the ramen noodles according to package directions, usually 2-3 minutes for fresh noodles. Drain well and toss with the remaining tablespoon of sesame oil to prevent sticking.
4. Prepare the toppings
   While the broth is simmering and noodles are cooking, prepare your toppings. Have the cooked seafood, halved soft-boiled eggs, sliced green onions, bean sprouts, and nori ready for assembly.
5. Assemble the ramen bowls
   Divide the cooked noodles among four large, deep bowls. Ladle the hot broth over the noodles. Arrange the seafood (shrimp, scallops, and squid) attractively on top of each bowl.
6. Add the garnishes
   Place two egg halves in each bowl. Add a quarter sheet of nori by partially submerging it in the broth. Sprinkle with sliced green onions, bean sprouts, and toasted sesame seeds.
7. Serve immediately
   Serve the ramen immediately while hot. Provide chopsticks and soup spoons for your guests. The nori will soften slightly in the hot broth, adding umami flavor and texture to the dish.