25 min Serves 2 High protein

Miso-Ginger Scallop Ramen with Shiitake and Bok Choy

Name: Miso-Ginger Scallop Ramen with Shiitake and Bok Choy
Total time: 25 min
Yield: 2 servings
Ingredients: 300 g sea scallops, patted dry; 180 g ramen noodles; 120 g shiitake mushrooms, sliced; 2 small heads baby bok choy, halved lengthwise; 2 pieces scallions, thinly sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, finely grated; 1 liter low-sodium chicken broth; 2 tablespoons soy sauce; 1 tablespoon white miso paste; 1 teaspoon toasted sesame oil; 1 tablespoon neutral cooking oil; 0.25 teaspoon black pepper

A savory, slurpable scallop ramen-style bowl that delivers exactly the noodle soup craving you asked for.

Ingredients

300 gsea scallops, patted dry

180 gramen noodles

120 gshiitake mushrooms, sliced

2 small headsbaby bok choy, halved lengthwise

2 piecesscallions, thinly sliced

2 clovesgarlic, minced

1 tablespoonfresh ginger, finely grated

1 literlow-sodium chicken broth

2 tablespoonssoy sauce

1 tablespoonwhite miso paste

1 teaspoontoasted sesame oil

1 tablespoonneutral cooking oil

0.25 teaspoonblack pepper

Steps

Step 1 of 5

Bring a large pot of water to a boil. Cook the ramen noodles according to package directions until just tender, then drain and divide between two bowls.

Step 2 of 5

Meanwhile, warm the neutral oil in a saucepan over medium heat. Add the garlic, ginger, and shiitake mushrooms; cook, stirring, until fragrant and softened, about 3 minutes. Pour in the chicken broth and soy sauce, bring to a gentle simmer, and cook for 5 minutes.

Step 3 of 5

Whisk the miso paste with 2 tablespoons of hot broth in a small bowl until smooth, then stir it back into the saucepan. Add the bok choy and simmer until the stems are crisp-tender, about 3 minutes.

Step 4 of 5

Pat the scallops dry again and season with black pepper. Heat the sesame oil in a skillet over high heat. Sear scallops for 1½–2 minutes per side until deeply golden and just opaque in the center.

Step 5 of 5

Ladle the hot broth, mushrooms, and bok choy over the noodles. Top each bowl with half the scallops and sliced scallions, and serve immediately.

1 / 5

All steps

1Bring a large pot of water to a boil. Cook the ramen noodles according to package directions until just tender, then drain and divide between two bowls.
2Meanwhile, warm the neutral oil in a saucepan over medium heat. Add the garlic, ginger, and shiitake mushrooms; cook, stirring, until fragrant and softened, about 3 minutes. Pour in the chicken broth and soy sauce, bring to a gentle simmer, and cook for 5 minutes.
3Whisk the miso paste with 2 tablespoons of hot broth in a small bowl until smooth, then stir it back into the saucepan. Add the bok choy and simmer until the stems are crisp-tender, about 3 minutes.
4Pat the scallops dry again and season with black pepper. Heat the sesame oil in a skillet over high heat. Sear scallops for 1½–2 minutes per side until deeply golden and just opaque in the center.
5Ladle the hot broth, mushrooms, and bok choy over the noodles. Top each bowl with half the scallops and sliced scallions, and serve immediately.

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Miso-Ginger Scallop Ramen with Shiitake and Bok Choy

Ingredients

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