Tuesday, December 4, 2012

Happy Accident Soup for a School Night

This week we were unable to do our regularly scheduled blog dinner, and as it had been a few weeks since we had done one, we decided to do a quick meal together on Monday. We had each already planned a meal (soba noodle soup at one house and scallops at the other), but upon closer inspection discovered that they would blend perfectly into a much nicer meal than either of us had originally planned. It came together quickly, and we were able to time it perfectly with the kids finishing homework. All in all, a success!




















Soba Noodle Soup with Scallops and Shrimp

2 TBSP mirin
2 TBSP toasted sesame oil
1 TSBP brown sugar
1 TBSP tamari
1 1/2 lb. sea scallops

In a mixing bowl add first four ingredients and mix well. Add scallops, stir to coat, and let sit.

Meanwhile:

1 package soba noodles
1 TBSP olive oil
1 clove garlic, crushed

6 cups fish stock, heated
1 cup water

1 package tofu, cut into 1/2" cubes
4 sheets nori seaweed, torn or cut into bite-sized pieces
1 lb. shrimp, cleaned but with shells on
2 scant shakes crushed red pepper
1 TBSP toasted sesame oil
1 TBSP mirin
1 TBSP tamari
1 TBSP lime juice
salt, if needed

Cook soba noodles according to instructions on package. Set aside.

Meanwhile, heat a large pot over medium-low heat. Add olive oil and garlic and sauté, stirring constantly, until garlic is fragrant, ~ 1 minute.

Add stock and water and bring to a boil.

Meanwhile, heat a frying pan over medium heat and sear scallops in a single layer (you may need to do 2 batches), until browned and just starting to crack open, ~ 3 to 4 minutes. Flip and repeat on other side.  Remove to a plate and set aside. (We used the leftover marinade for a hot salad dressing - yum!)

To the soup add tofu and nori. Cook ~ 10 minutes. Add noodles, shrimp, and all remaining ingredients, tasting before adding salt. Our stock was from shellfish and therefore plenty salty. If it is not from shellfish, salt will probably be necessary. Cook until shrimp are pink and broth is hot, ~ 5 minutes.

Serve soup in shallow bowls, topped with scallops. Serve with Sriracha hot sauce for a spicy treat.



2 comments:

Ariana said...

This is making my mouth water just thinking about it!

Meiqing Xu said...
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