Directions

1. Heat 2 tbsp of the sesame oil in a large pot over medium heat.
2. Add the onions and ginger and cook until softened.
3. Add the water and dashi packets or chicken stock then bring to a boil.
4. Stir in the noodles and add a dash of soy sauce. Simmer until the noodles are cooked through (or heated through if using precooked).
5. While the noodles are simmering, cook the shrimp and scallops. Heat the remaining sesame oil in a non-stick pan.
6. Season the shrimp and scallops with salt, pepper, and chili powder and cook for 1-2 minutes per side. Until the shrimp are pink and the scallops are firm. (Don't overcook!)
7. Ladle the soup into bowls, top with the cooked seafood, and garnish with furikake and/or sesame seeds. Enjoy!