Total Time
Prep 5 mins
Cook 12 mins

This is a nice, light Japanese dish that is very filling. The recipe calls for Instant Dashi Powder, but I can never find that, so I use Miso Paste which is just as good. And the recipe also says to remove the roes from the scallops, but you don't have to.

Ingredients Nutrition


  1. Heat the water in a saucepan until boiling, add the dashi powder, soy sauce, ginger and carrot, then simmer, convered, for 6 minutes.
  2. While the broth simmers, cook the noodles in boiling water in a seperate saucepan for 4 minutes, then drain.
  3. Add the scallops to the broth and simmer for 2 minutes, remove from the heat, then add the noodles.
  4. Serve in bowls with the scallion scattered on top.