Best Asian Broth With Poached Shrimp Scallops And Soba Noodles Recipes
AUTHENTIC JAPANESE SCALLOP SOUP WITH RAMEN NOODLES
Adapted from an authentic Japanese recipe, an easy and delicious soup. Look for dashi stock in a Japanese grocery store or order it online!
Provided by Seth Kolloen
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Bring 2 cups water to a boil in a saucepan. Cook ramen noodles in boiling water until tender, 2 to 3 minutes; drain. Rinse with cold water to stop cooking process. Divide noodles between 2 soup bowls.
- Bring 2 1/2 cups water to a boil in a saucepan. Stir soy sauce, mirin, dashi no moto, and rice vinegar into the boiling water. Reduce heat to low. Add shiitake mushrooms, green onions, and ginger to the water; cook at a simmer until mushrooms are tender, 3 to 5 minutes. Pour about half the mixture over each portion of noodles.
- Melt butter in a skillet over medium-high heat. Cook scallops in melted butter until opaque in the middle, about 3 minutes. Put 4 cooked scallops into each soup bowl to serve.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 18.5 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 1.2 g, Protein 31.4 g, SaturatedFat 4 g, Sodium 1445.6 mg, Sugar 5.8 g
SHRIMP AND SESAME SOBA NOODLES WITH SCALLIONS
The Japanese spin buckwheat flour into culinary gold with their rich, flavorful soba noodles. Buckwheat flour has many health benefits, including being much richer in antioxidants than wheat pasta. If you have a choice, buy inaka or "country" soba, because it's made entirely from whole, unrefined buckwheat-which means more fiber. Traditionally, soba is served hot in a broth or cold with a sweetened soy dipping sauce called tsuyu. This simplified version is flavored with sesame, an American favorite.
Yield serves 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add the noodles and cook according to the package directions, about 4 minutes. During the last 2 minutes of cooking, add the shrimp and snow peas to the pot and cook them with the noodles for 2 minutes; drain.
- In a large bowl, combine the drained noodles, shrimp, and snow peas with the Asian sauce, scallions, and sesame seeds. Toss the mixture to coat the ingredients completely in the sauce, and serve immediately.
- Fat: 16g (before), 4.7g (after)
- Calories: 570 (before), 262 (after)
- Protein: 20g
- Carbohydrates: 37g
- Cholesterol: 86mg
- Fiber: 4g
- Sodium: 1,026mg
SOBA NOODLES WITH VEGETABLES AND MINT
Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain. Return water to a boil; cook noodles according to package instructions. Drain. Rinse noodles with cold water; drain.
- Transfer noodles to a large bowl. Add oils; toss to combine.Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.
POACHED SHRIMP IN A MISO BROTH WITH CELLOPHANE NOODLES
Steps:
- For the Ichiban Dashi (Miso):
- In a large saucepan, combine the konbu and water and heat over medium-low heat almost to the boiling point. Remove the konbu just before the mixture comes to a boil and discard. Add the bonito flakes and allow to steep for 10 seconds, or just until the mixture comes to a boil.
- Turn off the heat and skim any foam that has come to the surface of the liquid. Allow the mixture to stand for 2 minutes, then strain through a fine mesh sieve or cheesecloth. Discard bonito flakes and return the dashi to the saucepan over low heat.
- For the soup:
- Add the mushrooms to the dashi and allow to steep over low heat until the mushrooms are softened, about 10 minutes. Stir in the soy sauce, white and brown miso and scallions and combine well. Season the shrimp with the salt and white pepper, add to the soup and continue to cook until just cooked through, 2 to 3 minutes. Divide the noodles evenly among the bowls; pour the miso and shrimp over the noodles. Serve immediately.
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Ingredients
To make this dish, you will need the following ingredients: - 1 pound of large shrimp, peeled and deveined - 1 pound of sea scallops - 4 cups of chicken broth - 1 cup of water - 4 cloves of garlic, minced - 1-inch piece of ginger, peeled and minced - 1 teaspoon of soy sauce - 1 teaspoon of fish sauce - 2 tablespoons of rice vinegar - 1 tablespoon of sesame oil - 1 tablespoon of brown sugar - 2 bundles of soba noodles - 1 red bell pepper, sliced thin - 1 carrot, julienned - 2 green onions, sliced thin - 1 tablespoon of vegetable oil - Salt and pepper to tasteDirections
To make this delicious asian broth with poached shrimp, scallops, and soba noodles, follow these simple directions:Step 1: Prepare the Shrimp and Scallops
1. Rinse the shrimp and scallops under cold water and pat dry with a paper towel.
2. Season the shrimp and scallops with salt and pepper.
3. Set aside the shrimp and scallops for later.
Step 2: Prepare the Broth
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the garlic and ginger and sauté for 2-3 minutes until fragrant.
3. Add the chicken broth, water, soy sauce, fish sauce, rice vinegar, sesame oil, and brown sugar.
4. Bring the broth to a boil and then reduce heat to low and let it simmer for 10 minutes to infuse the flavors.
5. Taste the broth and adjust seasonings as needed.
6. Add the red bell pepper, carrot, and green onions to the broth and let it simmer for another 5-7 minutes until the vegetables are tender.
7. Remove the vegetables from the broth using a slotted spoon and set aside.
8. Keep the broth on a low simmer.
Step 3: Cook the Noodles
1. Bring a large pot of water to a boil.
2. Add the soba noodles to the boiling water and cook for 4-5 minutes until they are tender.
3. Drain the noodles and rinse them under cold water to prevent them from sticking together.
4. Set the noodles aside.
Step 4: Poach the Shrimp and Scallops
1. Place the shrimp and scallops in the simmering broth.
2. Let the shrimp and scallops poach in the broth for 2-3 minutes until they are cooked through and tender.
3. Remove the shrimp and scallops from the broth using a slotted spoon and set aside.
Step 5: Assemble the Dish
1. To serve, divide the soba noodles between four bowls.
2. Ladle the hot broth over the noodles.
3. Top each bowl with the poached shrimp and scallops.
4. Garnish with the vegetables and sliced green onions.
5. Serve hot and enjoy!