This soup bowl  was a nice warm meal for the cool autumn evening.

Ingredients

• Ramen Japanese Wheat Noodle
• Leek (chopped)
• Scallions (chopped)
• Scallops
• 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
• Colander

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.