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Authentic Japanese Scallop Soup with Ramen Noodles

Authentic Japanese Scallop Soup with Ramen Noodles

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Seth Kolloen

Seth Kolloen

Adapted from an authentic Japanese recipe, an easy and delicious soup. Look for dashi stock in a Japanese grocery store or order it online!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1446 mg
  • 58%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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