This soup bowl was a nice warm meal for the cool autumn evening.
- Ramen Japanese Wheat Noodle
- Leek (chopped)
- Scallions (chopped)
- Chicken Stock (1 liter)
- Garlic Clove (2, diced)
- Fresh Lemongrass (diced, 1 tsp)
- Sereno peppers (chopped)
- Margarine (1 tbsp)
- Ume Vinegar
- Lemon Juice (1/2 fruit squeezed)
- Vegetable seasoning
What you’ll need
- Saute pot
- Chopping board
What I did
I cooked the ramen in boiling hot water for about 4 minutes, drained, rinsed with cold water and set aside. No salt or oil added was added during cooking process.
Scallops were dressed with lemon juice and vinegar in a bowl prior to adding them to the boiling chicken stock in the pot.
In a large pot, I brought the chicken stock to a boil and added the scallops, leek, garlic, scallions, lemongrass and pepper. The stock was seasoned to taste and let simmer for a few minutes until ready.
The stock was added to the noodle in a bowl and garnished with fresh scallions. Served hot.
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