Miso Noodle Soup with Scallops

 

This has to be one of the quickest recipes to date, but it’s nourishing and comforting without being too heavy, and it takes as long as a scallop to cook, which really is quick. I served it as a starter before a main course of my Easy Homemade Sushi, and it went down a treat. The scallops are sweet and juicy at this time of year and have tender bright orange roes, some people remove these but for me they are they best bit, try to get diver caught scallops from a good fishmonger.

Miso Noodle Soup with Scallops

Per Person

2/3 large scallops

A garlic clove finely chopped

A squeeze of lime juice

1 packet Miso Soup with Sea Vegetables

10 udon noodles, cooked as per the packet

Garnishes including fresh coriander, finely chopped chilli, ginger, spring onions

A splash of soy and toasted sesame oil

Heat a small frying pan with a little sunflower oil until smoking, pop in your scallops and chopped garlic and a good squeeze of lime.

Make up your Miso soup with a cup of boiling water in your soup bowl and add the cooked noodles.

Turn your scallops, they should be a lovely brown colour and will only take a couple of minutes to cook, it’s so easy to overcook scallops, so less is definately more. Once cooked pop the scallops on top of the noodles, and garnish with any or all of the garnishes and the soy and sesame oil.

This is a bit cheaty and easy compared to my usual recipes, but got a really good review from my tasters (wife and friend).

 

 

13 responses to this post.

  1. Looks great Marcus. Just my cuppa!

    Reply

  2. That looks delicious – there’s an amazing Japanese shop, nearish to me, called Atari – they are very helpful and it’s amazing watching the precision in cutting sashimi 😉
    I want to go there now!

    Reply

    • You are very lucky to have somewhere like that near you, sounds lovely, great name.
      I am in awe of the Japanese for their simplicity and precision in cooking, and its nothing like the cheffy pretentious nonsense so common here.
      Cheers
      Marcus

      Reply

  3. Thank you. Sushi is definately a Frugal meal. It’s so expensive to buy, and so easy to make. Would be ripe for a Frugal Feeding makeover?
    Cheers
    Marcus

    Reply

  4. Quick, but clearly delicious. It looks great, Marcus. I’ve never tried sushi – Perhaps I ought to soon 😀

    Reply

  5. Don’t apologise for simple recipes! Why over complicate when this looks so good. I’m interested to see your ingredients lists 10 noodles. How precise! I would be delighted with such a healthy two course meal. I think udon are wonderful noodles, such a lovely bite to them.

    Reply

    • Thanks Kate. Japanese cooking is a precision art, which I can do sometimes, and it makes a refreshing change from a big slab of meat on the smoker. I did wonder if someone would query that, and yes it would make a difference to the dish to use 9 or 11 🙂
      We are big fans of udon too. I love the Buckwheat and Brown Rice Udon especially.
      Cheers
      Marcus

      Reply

  6. Thanks Mike, the sushi is very easy and so much better than most of the stuff you get.
    Soon you’ll be sous-vide cooking everything, even the sushi 😉
    Cheers
    Marcus

    Reply

    • Yeah, I’ve played with sushi in the past. This might be the inspiration I needed to revisit that.

      It’s amazing how easy it is, as long as you take your time.

      Not sure if I’ll Sous Vide sushi, but tonight I’m giving Frankfurters, Sauerkraut and thinly sliced onions a go. 😉

      // Mike

      Reply

  7. This looks really good – like the quality of your sushi – so I might have to steal it off you.

    Now, how to cook this in the Sous Vide, eh? 😉

    // Mike

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

%d bloggers like this: