Leek, Scallion, and Scallop Bowl

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


  • 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.


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