Ingredients25 m servings 291 cals
- 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.
Per Serving: 291 calories; 8.1 g fat; 18.5 g carbohydrates; 31.4 g protein; 84 mg cholesterol; 1446 mg sodium. Full nutrition
ReviewsRead all reviews 7
The whole family loved it. I had to change the scallops out for beef (sea food and I don't mix) and I used better than bullion beef and added a little red pepper for some kick.
This recipe was really easy and tasted great. I used sliced white mushrooms instead of shiitake mushrooms. I could not find dashi no moto. I also added the seasoning that came with the ramen pac...
Great soup to jazz up my package of ramen noodles! I usually have a a few packs lying around for my lazy days in the kitchen, but wanted to liven it up a bit and came across this recipe. The bro...