Authentic Japanese Scallop Soup with Ramen Noodles |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Adapted from an authentic Japanese recipe, an easy and delicious soup. Look for dashi stock in a Japanese grocery store or order it online! Ingredients:
2 cups water |
1 (3 ounce) package instant ramen noodles (exclude seasoning packet) |
2 1/2 cups water |
2 tablespoons soy sauce |
2 tablespoons mirin (japanese sweet wine) |
1 1/3 teaspoons dashi no moto (instant dashi or fish-broth powder), available at asian markets |
1 teaspoon rice vinegar |
5 shiitake mushrooms, sliced |
2 green onions, sliced |
1 teaspoon minced fresh ginger |
1 tablespoon butter |
8 scallops |
Directions:
1. Bring 2 cups water to a boil in a saucepan. Cook ramen noodles in boiling water until tender, 2 to 3 minutes; drain. Rinse with cold water to stop cooking process. Divide noodles between 2 soup bowls.
2. Bring 2 1/2 cups water to a boil in a saucepan. Stir soy sauce, mirin, dashi no moto, and rice vinegar into the boiling water. Reduce heat to low. Add shiitake mushrooms, green onions, and ginger to the water; cook at a simmer until mushrooms are tender, 3 to 5 minutes. Pour about half the mixture over each portion of noodles.
3. Melt butter in a skillet over medium-high heat. Cook scallops in melted butter until opaque in the middle, about 3 minutes. Put 4 cooked scallops into each soup bowl to serve.
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