Authentic Japanese Scallop Soup with Ramen Noodles

asian chinese european filipino french japanese korean main soup side sweet spicy sour bitter savory umami hard medium

Prep

25 min

Cook

71 min

Total

96 min

Ingredients (11)

1 (3 ounce) package instant ramen noodles (exclude seasoning packet) g

2 ½ cups water g

2 tablespoons soy sauce g

2 tablespoons mirin (Japanese sweet wine) g

1 ⅓ teaspoons dashi broth powder g

1 teaspoon rice vinegar g

5 shiitake mushrooms, sliced g

2 green onions, sliced g

1 teaspoon minced fresh ginger g

1 tablespoon butter g

8 scallops g

Nutrition

kcal

fat

carbs

protein

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, then top with scallops.