Step 1

Soak konbu and scallops in 250ml/8.5oz water overnight.

Step 2

Transfer the water with konbu and scallops to a saucepan. Heat over medium heat and bring it to a boil.

Step 3

Remove the konbu, reduce heat to low to gently simmer and cook the scallops until the water reduces to half.

Step 4

Add bonito flakes and simmer for 2 minutes.

Step 5

Turn the heat off and strain through a sieve. Transfer the liquid to a saucepan.

Step 6

Add the remaining ingredients of Salt Flavouring Base to the pan and cook over low heat.

Step 7

Once the salt is diluted, turn the heat off.

Step 8

Place Salt Flavouring Base in a serving bowl.

Step 9

Boil water in a saucepan and cook noodles as per the instructions (note and drain well.

Step 10

Add Ramen Broth keeping about 50ml/1.7oz aside, and taste test. Adjust the saltiness with remaining Ramen Broth.

Step 11

Add the noodles. Place Yakibuta slices, beansprouts, 2 halved eggs, and sweet corn, topped with chopped shallots.