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
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.