Ingredients
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1 (3 ounce) package instant ramen noodles (exclude seasoning packet)
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2 ½ cups water
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2 tablespoons soy sauce
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2 tablespoons mirin (Japanese sweet wine)
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1 ⅓ teaspoons dashi broth powder
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1 teaspoon rice vinegar
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5 shiitake mushrooms, sliced
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2 green onions, sliced
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1 teaspoon minced fresh ginger
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1 tablespoon butter
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8 scallops
Directions
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Bring a medium pot of water to a boil. Add ramen and cook, breaking up noodles as they soften, until tender yet firm to the bite, about 3 minutes. Drain, rinse with cold water, and drain again. Divide noodles between two soup bowls.
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While the ramen is cooking, bring 2 1/2 cups water to a boil in a separate pot. Stir in soy sauce, mirin, dashi powder, and rice vinegar. Reduce the heat to low and add mushrooms, green onions, and ginger; simmer until mushrooms are tender, 3 to 5 minutes. Turn off the heat and cover to keep warm.
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Melt butter in a skillet over medium-high heat. Add scallops and cook until opaque in the middle and golden brown on the edges, about 2 minutes per side.
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Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.
Nutrition Facts (per serving)
| 291 | Calories |
| 8g | Fat |
| 19g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 291 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 4g | 20% |
| Cholesterol 84mg | 28% |
| Sodium 1446mg | 63% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 1g | 4% |
| Total Sugars 6g | |
| Protein 31g | 63% |
| Vitamin C 4mg | 4% |
| Calcium 77mg | 6% |
| Iron 4mg | 22% |
| Potassium 549mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
