- In a large pan, saute the ginger and garlic in the sesame oil until fragrant.
- Add in the chicken soup stock and the dashi and bring the broth to a boil before reducing to a simmer and then adding the sugar, sake, salt and soy sauce.
- Divide the toppings ingredients into equal portions of servings. Assemble the cooked noodles and the toppings into bowls. Ladle over some of the soup broth and garnish with spring onion and shredded nori. Ready to serve!