Scallops With Soba Noodles And Dashi Broth Recipes

Steps:

• Heat the water in a saucepan until boiling, add the dashi powder, soy sauce, ginger and carrot, then simmer, convered, for 6 minutes.
• While the broth simmers, cook the noodles in boiling water in a seperate saucepan for 4 minutes, then drain.
• Add the scallops to the broth and simmer for 2 minutes, remove from the heat, then add the noodles.
• Serve in bowls with the scallion scattered on top.

Steps:

• cook soba noodles 5 minutes and drain. rinse under cold water.
• put mirin, shoyu, vinegar, dashi granules, and 3 cups water in a saucepan. bring to a boil then reduce heat and simmer 4 minutes. add spring onion.
• heat chargrill pan till very hot and sear scallops on both sides for 1 minute.
• divide noodles among 4 serving bowls and pour 3/4 cup of broth into each bowl. top with six scallops each.

Steps:

• Heat oil in a stockpot over medium heat. Add garlic and scallion whites; cook about 3 minutes. Add mushrooms; stir to coat. Stirring occasionally, cook mushrooms until tender, about 3 minutes. Add sake; scrape up any browned bits on bottom of pan. Stir in grated ginger and any accumulated ginger juice. Add 8 cups water; bring to a boil.
• Reduce to a simmer; stir in chestnuts, snap peas, and cabbage. Add noodles; stir, and cook until al dente, about 8 minutes.
• Stir in scallops, shrimp, soy sauce, salt, and pepper. Cook until seafood is cooked through, about 3 minutes. Serve garnished with scallion greens.

Steps:

• 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.
• Melt butter in a skillet over medium-high heat. Cook scallops in melted butter until opaque in the middle, about 3 minutes. Put 4 cooked scallops into each soup bowl to serve.