Fresh scallop and bacon ramen from Ramen by Heather Whinney

Ingredients

• handful of fresh coriander/cilantro leaves (optional)
• 5–10 ml/1–2 tsp black sesame seeds
• 2–3 spring onions/scallions, green and white parts separated, finely chopped
• 15 ml/1 tbsp sake
• 8 streaky bacon rashers/fatty bacon strips
• 30 ml/2 tbsp light soy sauce
• pinch of salt
• 10 ml/2 tsp black rice vinegar
• 400 g/14 oz fresh ramen noodles
• 12 scallops
• 15 ml/1 tbsp sunflower oil
• 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock