Authentic Japanese Scallop Soup with Ramen Noodles recipe

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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

Nutrition Info

290.7 calories
carbohydrate: 18.5 g
cholesterol: 83.8 mg
fat: 8.1 g
fiber: 1.2 g
protein: 31.4 g
saturatedFat: 4 g
servingSize: -
sodium: 1445.6 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

Adapted from an authentic Japanese recipe, an easy and delicious soup. Look for dashi stock in a Japanese grocery store or order it online!

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