Buckwheat noodle and scallop broth
4 servings
30 minutes
Buckwheat noodle soup with sea scallops is an exquisite dish of Japanese cuisine that combines the rich taste of the sea and the tenderness of buckwheat noodles. This broth embodies the traditions of Japanese gastronomy, where umami from miso paste blends with the light sweetness of sea scallops and the spiciness of fresh ginger. Seaweed adds depth to the flavor while soy sauce contributes characteristic saltiness. Soba noodles, with their nutty undertone, harmoniously weave into the dish's texture. The sharpness of green onions refreshes the composition, creating a perfect balance. This dish not only warms but also nourishes, exemplifying the Japanese approach to food—lightness, healthiness, and impeccable ingredient combinations. It is ideal for cold evenings and as a refined treat for seafood lovers.
1
Pour cold water over the seaweed and bring to a boil. Add miso paste and soy sauce. Cook for 5 minutes.
- Seaweed: 50 g
- Miso paste: 2 tablespoons
- Soy sauce: 2 tablespoons
2
Peel the carrots and cut them into strips. Add to the broth. Cook for 3 minutes.
- Carrot: 1 piece
3
Dip the ginger in the broth for a few minutes.
- Ginger: 2 teaspoons
4
Add scallops and shrimp to the broth and cook for 2 minutes.
- Scallops: 10 pieces
- King Prawns: 6 pieces
5
Boil the noodles separately and add them to the broth.
- Soba noodles: 100 g
6
Finely chop the onion and sprinkle it over the broth.
- Green onions: 1 bunch
- Salt: to taste
- Ground black pepper: to taste