This easy scallop soup was adapted from an authentic Japanese recipe Look for dashi powder in a Japanese grocery store or order it online
Prep Time
25 mins
Dificult
Medium
Servings
2
Ingredients
Instructions
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.
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.
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.
Pour 1/2 of the hot stock into each bowl over ramen
