Authentic Japanese Scallop Soup with Ramen Noodles recipe
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Ingredients
- 2 cups water 1 (3 ounce) package instant ramen noodles (exclude seasoning packet) 2 ½ cups water 2 tablespoons soy sauce 2 tablespoons mirin (Japanese sweet wine) 1 ⅓ 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
Nutrition Info
- 290.7 caloriescarbohydrate: 18.5 gcholesterol: 83.8 mgfat: 8.1 gfiber: 1.2 gprotein: 31.4 gsaturatedFat: 4 gservingSize: -sodium: 1445.6 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Authentic Japanese Scallop Soup with Ramen Noodles
Directions
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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.