Authentic Japanese Scallop Soup with Ramen Noodles

Adapted from a Japanese recipe, this scallop soup features a flavorful dashi both, ramen noodles, shiitake mushrooms, and pan-fried scallops.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 291 Calories

Ingredients

• 1 tablespoon butter
• 2 tablespoons soy sauce
• 2 green onions, sliced
• 1 teaspoon minced fresh ginger
• 2 tablespoons mirin (Japanese sweet wine)
• 1 teaspoon rice vinegar
• 1 (3 ounce) package instant ramen noodles (exclude seasoning packet)
• 5 shiitake mushrooms, sliced
• 8 scallops
• 2.5 cups water
• 1.3333333730698 teaspoons dashi broth powder

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.