authentic japanese scallop soup with ramen noodles

Ingredients

• 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

Recipe

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.