Scallop ramen soup with butter recipe
Delicious scallop ramen soup with wakame seaweed, mushrooms and fresh greens served in a dashi broth enriched with velvety-rich butter.
Ingredients
- 200 g of Scallops minus the roe
- 2 King Oyster mushrooms
- 1 stick of Lemongrass (smashed with the back of a knife and sliced)
- 1 Courgette/Zucchini, sliced
- 2 Spring onions, chopped
- 1 teaspoon of Red Miso Paste
- 1 tablespoon of Salted Butter
For the Dashi stock
- 1 sheet of Kombu
- ¼ cup (or 4 table spoons) of dried Wakame
- 1 stock cube Chicken, vegetable or mushroom work well
- 1.5 liter (or 6 cups) of boiling water
Optional garnish
- Fresh coriander/cilantro leaves, a drizzle of pure Sesame oil, Togarashi seasoning
Instructions
- Combine all the Dashi ingredients in a large heatproof jug or pan and leave to infuse for at least 20 minutes. The longer you leave it the more intense the flavour of the seaweed.
- Heat a frying pan with a touch of olive oil and when hot add the scallops with a small knob of butter. Fry for about 3 minutes turning them on each end regularly to caramelise them. Remove the scallops from the pan and set aside.
- In the same pan add the sliced courgettes (zucchini) and lemongrass and stir fry them for 3-4 minutes. Add the sliced king oyster mushrooms and stir in the miso paste and fry for a further 1-2 minutes so that the vegetables are lightly browned.
- Remove the kombu from the Dashi and pour the stock into a large saucepan and add the vegetables from the frying pan. Bring to a gentle simmer and stir in the salted butter. Add the set side scallops to reheat them.
- Ladle into bowls putting equal amounts of each ingredient in and garnish with coriander and a drizzle of the sesame oil.