Authentic Japanese Scallop Soup with Ramen Noodles

Authentic Japanese Scallop Soup with Ramen Noodles
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    25 mins
  • SERVING
    2 People
  • VIEWS
    24

Embark on a culinary journey to Japan with this comforting and flavorful scallop ramen soup. A delicate broth infused with umami and sweet notes embraces succulent seared scallops and perfectly cooked ramen noodles. This dish is quick, satisfying, and sure to become a new favorite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    84 mg
  • Fiber
    1 g
  • Protein
    31 g
  • Saturated Fat
    4 g
  • Sodium
    1446 mg
  • Sugar
    6 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Ramen Noodles: 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 (approximately 3 minutes). Drain, rinse with cold water, and drain again. Divide noodles between two soup bowls.

02

Step

Infuse the Broth: 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.

03

Step

Sear the Scallops: Melt butter in a skillet over medium-high heat. Add scallops and cook until opaque in the middle and golden brown on the edges (approximately 2 minutes per side).

04

Step

Assemble and Serve: Pour 1/2 of the hot stock into each bowl over ramen, then top with seared scallops. Serve immediately and enjoy!

For an extra layer of flavor, consider adding a soft-boiled egg to each bowl.
If you can't find dashi powder, you can substitute with a vegetable bouillon cube or a small piece of kombu (dried kelp) simmered in the broth.
Be careful not to overcook the scallops, as they can become rubbery. Aim for a golden-brown crust and a tender, slightly translucent center.
Adjust the amount of soy sauce to your preference. Some prefer a saltier broth, while others prefer a more subtle flavor.
Garnish with sesame seeds or a drizzle of sesame oil for added visual appeal and nutty flavor.

Marilyne Stark

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 8 Ratings)
Total Reviews: (4)
  • Alec Gibson

    I was a bit hesitant about using instant ramen, but it worked perfectly! The dashi powder really makes a difference." - John B.

  • Aleen Feest

    The scallops were perfectly seared using the directions. Definitely a keeper!" - David S.

  • Claudie Waters

    I added a bit of chili oil for some heat - it was amazing!" - Emily L.

  • Leslie Stark

    This recipe was so easy to follow and the soup was incredibly delicious! My family loved it!" - Sarah M.

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