1pinchof salt and freshly ground black pepper (optional)
½cupof soy sauce
¼cupof sake
2tablespoonsof Thai-style chile sauce
2teaspoonsof sesame oil
2tablespoonsof white sugar
1 ½teaspoonsof salt (optional)
15ouncesof dried Japanese-style noodles
12large shrimp, shelled and deveined, at room temperature
4large dry sea scallops, halved, at room temperature
1 ½cupsof fresh bean sprouts
½cupof sliced scallions
Instructions
Combine water, garlic, ginger, and onion in a large stock pot and bring to a simmer for 40 minutes.
Fill a saucepan with water and bring to a simmer. Add eggs and cook for 7 minutes. Remove eggs, cool under cold water, peel, and season with salt and pepper.
Fill a large pot with water and bring to a boil. Reduce heat to a simmer.
Remove garlic, ginger, and onion from the broth using a slotted spoon or strainer. Discard vegetables. Add soy sauce, sake, chile sauce, sesame oil, sugar, and salt to the broth and stir well. Simmer for another 10 to 20 minutes.
Boil water again and add noodles. Cook uncovered until tender, 1 to 3 minutes. Drain and divide noodles into 4 bowls.
Add shrimp and scallops to the simmering broth. Cook until opaque, 3 to 5 minutes.
Pour broth into each bowl to barely cover the noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place bean sprouts on the side and place 2 soft-boiled egg halves on top of the noodles, yolks up. Garnish with scallions.
Cook the noodles in a separate pot according to package directions, ensuring that the broth is ready by the time the noodles are cooked.
Assemble the final bowl quickly to keep it warm. Timing is important, so having an extra set of hands can be