Recipe Details
Ingredients
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1(3 ounce) packageinstant ramen noodles (exclude seasoning packet)
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2 ½cupswater
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2tablespoonssoy sauce
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2tablespoonsmirin (Japanese sweet wine)
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1 ⅓teaspoonsdashi broth powder
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1teaspoonrice vinegar
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5shiitake mushrooms, sliced
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2green onions, sliced
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1teaspoonminced fresh ginger
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1tablespoonbutter
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8scallops
Cooking 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
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories291 | |
% 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.
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