Authentic Japanese Scallop Soup with Ramen Noodles
Use instant ramen noodles and dashi-stock powder to make a soup base for pan-fried scallops using this recipe adapted from an authentic Japanese preparation.
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.