Place the fish stock and dried kelp "Kombu" into a bowl, then infuse for at least 30 minutes, ideally several hours for more flavour. If infusing for more than one hour, this must be refrigerated.

To cook the seafood, sauté in vegetable oil the king prawns and mixed seafood in the casserole. Add the sake and cook, covered with a lid, for another few minutes. Remove from the heat and put to one side.

Allow the seafood to cool down until you can remove the shells from the prawns.

Pour the soy milk, stock with kombu and prawn shells into the same pot that was used to cook the seafood. Do not clean the pot, as it contains plenty of flavour. Bring the soy milk to the boil and take out the kombu and prawn shells from the pan.

Add the tahini and soy sauce and mix well. Next, drizzle some of the la-yu or the sesame oil into the pan and mix well again.

To cook the noodles, follow the packet's instructions; normally 3 minutes in boiling water before draining well. Place the noodles into a bowl, pour the soup into the noodle bowl quickly.

Top the dish with the cooked seafood and garnish, before serving.

Yuki's Tips

Do not overcook the seafood and noodles. Timing is very important to have a tasty ramen!

You can experiment with different types of noodles, like a rice noodle (gluten-free) or buckwheat noodles.

If you cannot find dried kelp, "kombu", you can also use dried shitake mushrooms, preparing them in the same way. Another option is to use powdered kombu, simply add 1 tablespoon of powdered kombu instead of the dried version.

Please make sure to use unsweetened soy milk.