Light and aromatic, this Japanese scallop soup recipe is easy to make and makes a lovely appetizer, lunch or light evening meal. It can be made very quickly using whichever veggies you happen to have.
The base of the Japanese scallop soup is chicken or vegetable stock and miso, then there are udon noodles and scallops in there too. You will be wowed by this recipe and want to make it again and again, because the flavor is so good.
What are Udon Noodles?
Have you tried udon noodles before? They are white, thick and a little chewy. Wheat-based, udon noodles are one of my favorite Japanese exports. You can get them fresh from the refrigerated section in the Asian store, or dried. If you don’t have them you can use linguine or another kind of noodle or pasta.
Shimeji or shiitake mushrooms are good in this Japanese scallop soup, but just use button mushrooms if you have them, or maybe you have a mixed mushroom pack, in which case use that. The addition of miso to this exciting soup gives it a typical Japanese flavor.
Scallop Soup: More About Miso
Fresh miso keeps about 6 months in the refrigerator so it is well worth having, because it is used in so many tasty Japanese recipes. You can even freeze it. If you are using another kind of miso, not white miso, reduce the amount used by 2 teaspoons since shiro miso is the mildest and least salty out of all of them.Print
Japanese Scallop Soup with Snow Peas
This light and aromatic soup is based on chicken stock and miso, and boasts succulent scallops, vegetables and udon noodles for an authentic Japanese flavor.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 4 1x
- Category: Soup
- Cuisine: Japanese
- 2 tablespoons white miso (shiro miso)
- 12 scallops (very well drained if thawed)
- 2 tablespoons cooking oil
- 14 oz (400g) udon noodles
- 2 pints chicken or vegetable stock
- 2 diagonally chopped green onions
- 6 sliced fresh mushrooms (any kind)
- Handful of fresh snow peas
- Cook the udon noodles according to the instructions on the package and drain.
- Bring the stock to a boil in a pot then turn the heat down to medium.
- Add the mushrooms and snow peas and cook for a minute or until the snow peas are crisp-tender but still bright green.
- Take the pan off the heat.
- Heat the oil in a skillet then fry the scallops for a minute per side or until cooked through.
- Spoon the miso into a bowl and add a ladle of hot broth.
- Whisk until the miso is completely dissolved, then pour the entire mixture into the pot with the soup.
- Do not boil the soup with the miso in it else the miso will become gritty.
- Stir in the noodles, scallops and vegetables, then divide between 4 dishes and serve right away.
Feel free to add broccoli, bell pepper, water chestnuts or any other veggies or ingredients you want, to personalize this soup and make it your own.