INGREDIENTS

2 tbs plus 2 tsp neutral cooking oil, divided

½ pound Japanese ramen noodles

28 oz tonkotsu broth

1/2 lb scallops, patted dry and sprinkled with kosher salt and white pepper

1 lb shrimp, peeled and patted dry, sprinkled with kosher salt and white pepper

For the tofu:

One block (14 -16 oz) firm to extra firm Tofu, torn

1 1/2 tablespoon oyster sauce

1 tsp dark soy sauce

1 tablespoon Sambal Olek

2 tsp neutral oil

For the Vegetables:

4-6 baby bok choy, bottoms trimmed if necessary

8 ounces Enoki mushrooms

For Assembly:

1/2 to 1 teaspoon fish sauce

1 teaspoon dark soy sauce

1 1/2 to 2 cups bean sprouts

Soft-boiled eggs

Cilantro 

Wood ear mushrooms, chopped

Fried garlic 

Fried wonton noodles

Fried shallots

Lime wedges

Black sesame seeds

Chili vinegar 

Chili oil

INSTRUCTIONS

Prepare the eggs:

Bring a small pot of water to boil. Carefully add eggs and boil for 5 ½ minutes. While eggs are boiling, prepare an ice bath. Once eggs are done, immediately place them in the ice water and let sit for about five minutes. Peel and set aside. 

Prepare the Tonkostsu:

Bring Tonkotsu broth to a simmer. Keep warm over low heat. 

Cook the Tofu:

Tear tofu into 3/4” pieces and place into a medium-sized bowl. Toss tofu with the oyster sauce, dark soy sauce, and Sambal Olek. Cover and marinate for an hour (doesn’t need to be refrigerated). 

Heat oven to 425°F. Line a baking pan with parchment paper.

Toss the marinated tofu with 2 teaspoons of oil and spread on top of the parchment paper in an even layer. Bake for 30 minutes, stirring after 15 minutes.  Note: If the tofu appears to be done at this point, turn the oven off and let the tofu sit until assembling the bowl. 

Prepare the Noodles and Baby Bok Choy:

Prepare noodles according to package directions. When noodles are done, remove them from the water with tongs and into a strainer (reserving the water for the baby bok choy). Rinse the noodles with cold water to stop them from cooking. To prevent sticking, add a little garlic oil and toss in. Note: You should not have to reheat the noodles when serving if your broth is boiling hot.

Bring the water back to a boil and add the baby bok choy. Blanch from about 30 seconds up to two minutes for thicker stalks. Drain and run under cold water. 

Prepare the Enoki Mushrooms:

Heat a wok over medium-high heat until just smoking. Drizzle 1 tablespoon of oil around edge of the wok. Add mushrooms and sprinkle with kosher salt. Sauté, stirring constantly, until they shrink slightly and become glossy. Set aside.

Cook the Seafood: 

Heat a wok over high heat until smoking. Drizzle 1 tablespoon of oil around edge of the wok. Place the scallops in the oil and cook, undisturbed for 2-3 minutes or until they release on their own. Flip scallops and repeat. When done, set aside. 

Repeat the process with the shrimp. 

To assemble:

Fill bottom of a large ramen bowl with the dark soy sauce and fish sauce. Add about 1 cup of broth and stir. Place noodles in bowl, then top with the bok choy, tofu, wood ear mushrooms, enoki mushrooms, and fried garlic. Place scallops and shrimp on top, and place a sliced egg on the side.

Finish off the dish with some freshly squeezed lime, chili vinegar, chili oil, fried wonton noodles, or fried shallots, and cilantro. Sprinkle with the black sesame seeds. Serve and enjoy!

Note: If I have time, I like to make Fried Wonton Noodles or Fried Shallots to sprinkle on top.