Ramen Bowl

1. Make broth base: Combine water, onion, garlic, and ginger in a large stock pot and bring to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.

2. While broth simmers, fill a medium saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into boiling water one at a time. Cook until yolks are barely set, about 7 minutes. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.

3. Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.

4. Add broth ingredients: Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from broth in the stock pot; discard vegetables. Add soy sauce, sake, chile sauce, sugar, sesame oil, and salt; stir well. Cover the stock pot loosely and simmer for 10 to 20 minutes more.

5. Prepare finishing touches: Return simmering water to a boil. Cook noodles in boiling water uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.

6. Add shrimp and scallops to simmering broth. Cook until opaque, 3 to 5 minutes.

7. Ladle finished broth into the bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks-up, resting on noodles in each bowl; keep eggs above broth. Garnish each bowl with scallions.

Cook's Notes:

Cook noodles in a separate pot according to package directions. For best noodle texture, be certain broth is finished and ready to serve by the time noodles are ready.

Final assembly should happen very quickly. Timing is crucial to present a warm bowl ready to eat. I fumbled this a couple of times before I got it right. Another pair of hands will prove quite helpful.