Description
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 ½ cups water
- 2 tablespoons soy sauce
- 2 tablespoons mirin (Japanese sweet wine)
- 1 ⅓ 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
Instructions
- 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.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2