Authentic Japanese Scallop Soup with Ramen Noodles
Description
Adapted from a Japanese recipe, this scallop soup features a flavorful dashi both, ramen noodles, shiitake mushrooms, and pan-fried scallops.
Ingredients
•
1 (3 ounce) package instant ramen noodles (exclude seasoning packet)
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2 1/2 cups water
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2 tablespoons soy sauce
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2 tablespoons mirin (Japanese sweet wine)
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1 1/3 teaspoons dashi broth powder
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1 teaspoon rice vinegar
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5 shiitake mushrooms, sliced
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2 green onions, sliced
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1 teaspoon minced fresh ginger
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1 tablespoon butter
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8 scallops
Directions
1
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.
2
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.
3
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.
4
Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.