Friday, August 26, 2016

authentic japanese scallop soup with ramen noodles


  • Servings: 2
  • 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 )
  • 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


    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • 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.

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