 |
Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 2 |
|
This is a nice, light Japanese dish that is very filling. The recipe calls for Instant Dashi Powder, but I can never find that, so I use Miso Paste which is just as good. And the recipe also says to remove the roes from the scallops, but you don't have to. Ingredients:
4 cups water |
4 teaspoons instant dashi powder |
2 tablespoons soy sauce |
2 teaspoons freshly grated ginger |
1 carrot, julienned |
90 g thin soba noodles |
12 uncooked scallops, roes removed |
1 spring onion, thinly sliced on the diagonal |
Directions:
1. Heat the water in a saucepan until boiling, add the dashi powder, soy sauce, ginger and carrot, then simmer, convered, for 6 minutes.
2. While the broth simmers, cook the noodles in boiling water in a seperate saucepan for 4 minutes, then drain.
3. Add the scallops to the broth and simmer for 2 minutes, remove from the heat, then add the noodles.
4. Serve in bowls with the scallion scattered on top.
|
|