Ingredients

• 1 , 3 ounce
• 2.5 cups water
• 2 tablespoons soy sauce
• 2 tablespoons mirin , Japanese sweet wine
• 1.33 teaspoons dashi broth powder
• 1 teaspoon rice vinegar
• 5 shiitakes mushrooms , sliced
• 2 greens onions , sliced
• 1 teaspoon minced fresh ginger
• 1 tablespoon butter
• 8 scallops

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.

Nutrition per serving