Authentic Japanese Scallop Soup with Ramen Noodles
This simple scallop soup is a modification of a genuine Japanese recipe. You can find dashi powder at a Japanese supermarket or purchase it online.
Ingredients
- 1 (3 ounce) package instant ramen noodles (exclude seasoning packet)
- 2 ½ cups water
- 2 tablespoons soy sauce
- 2 tablespoons mirin (Japanese sweet wine)
- 1 ⅓ teaspoons dashi broth powder
- 1 teaspoon rice vinegar
- 5 shiitake mushrooms, sliced
- 2 green onions, sliced
- 1 teaspoon minced fresh ginger
- 1 tablespoon butter
- 8 scallops
Instructions
- Bring a medium pot of water to a boil. Add ramen and cook, breaking up noodles as they soften, until tender yet firm to the bite, about 3 minutes. Drain, rinse with cold water, and drain again. Divide noodles between two soup bowls.
- While the ramen is cooking, bring 2 1/2 cups water to a boil in a separate pot. Stir in soy sauce, mirin, dashi powder, and rice vinegar. Reduce the heat to low and add mushrooms, green onions, and ginger; simmer until mushrooms are tender, 3 to 5 minutes. Turn off the heat and cover to keep warm.
- Melt butter in a skillet over medium-high heat. Add scallops and cook until opaque in the middle and golden brown on the edges, about 2 minutes per side.
- Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.
Nutrition
Serving: 2gCalories: 291kcalCarbohydrates: 19gProtein: 31gFat: 8gSaturated Fat: 4gCholesterol: 84mgSodium: 1446mgPotassium: 549mgSugar: 6gVitamin C: 4mgCalcium: 77mgIron: 4mg
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