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| Authentic Japanese Scallop Soup with Ramen Noodles |
"Adapted from an genuine Japanese recipe, an clean and scrumptious soup. Look for dashi stock in a Japanese grocery keep or order it online!"
Ingredients :
- 2 cups water
- 1 (three ounce) package instant ramen noodles (exclude seasoning packet)
- 2 half cups water
- 2 tablespoons soy sauce
- 2 tablespoons mirin (Japanese sweet wine)
- 1 1/three teaspoons dashi no moto (on the spot dashi or fish-broth powder), to be had at Asian markets
- 1 teaspoon rice vinegar
- five shiitake mushrooms, sliced
- 2 green onions, sliced
- 1 teaspoon minced fresh ginger
- 1 tablespoon butter
- eight scallops
Instructions :
| Prep : 10M | Cook : 2M | Ready in : 25M |
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- Bring 2 cups water to a boil in a saucepan. Cook ramen noodles in boiling water until soft, 2 to a few mins; drain. Rinse with bloodless water to forestall cooking system. 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 warmth to low. Add shiitake mushrooms, inexperienced onions, and ginger to the water; prepare dinner at a simmer till mushrooms are tender, 3 to 5 minutes. Pour about half the combination over every part of noodles.
- Melt butter in a skillet over medium-high warmness. Cook scallops in melted butter till opaque in the middle, about three minutes. Put 4 cooked scallops into every soup bowl to serve.
Notes :
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