Japanese Scallop Ramen in Dashi Broth

1. 1

   Bring a medium pot of water to a boil. Add the ramen and cook, breaking up the noodles as they soften, until they are tender but still slightly firm, about 3 minutes. Drain, rinse with cold water, and drain again. Divide the noodles between two soup bowls.

2. 2

   While the ramen cooks, bring 2 1/2 cups water to a boil in a separate pot. Stir in the soy sauce, mirin, dashi powder, and rice vinegar. Lower the heat to low and add the mushrooms, green onions, and ginger; simmer until the mushrooms are tender, 3 to 5 minutes. Turn off the heat and cover to keep warm.

3. 3

   Melt the butter in a skillet over medium-high heat. Add the scallops and cook until they are opaque in the center and golden on the edges, about 2 minutes per side.

4. 4

   Pour half of the hot stock into each bowl over the ramen, then top with the scallops.

• Calories 447.64 kcal High
• Protein 20.84 g Good Source
• Carbs 59.31 g Moderate
• Total Fat 14.07 g Moderate
• Saturated Fat 7.62 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 45.08 mg Moderate
• Sodium 1674.83 mg High
• Fiber 8.1 g Good Source
• Sugar 19.13 g High
• Added Sugar 12.42 g High
• Calcium 38.32 mg Low Source
• Iron 2.18 mg Moderate
• Potassium 32.67 mg Low Source
• Vitamin A 51.91 mcg_rae Low Source
• Vitamin C 2.66 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Soy 🌱
• Wheat 🌾
• Gluten