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🍽️ Light Japanese Algae Soup with Scallops

78 kcal · 30 min · 4 servings

Light Japanese Algae Soup with Scallops Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the kombu algae and 600 milliliters of water into a pot.
  2. 2. Heat the mixture on the stove until it starts to boil.
  3. 3. Remove the pot from the heat and take out the kombu algae.
  4. 4. Sprinkle the bonito flakes into the hot liquid.
  5. 5. Stir the flakes briefly.
  6. 6. Let the broth steep over low heat for 4 minutes.
  7. 7. Line a fine mesh sieve with a kitchen towel.
  8. 8. Hang the sieve over a clean pot.
  9. 9. Pour the broth through the sieve to clarify it.
  10. 10. Wash the lotus roots thoroughly.
  11. 11. Peel the lotus roots.
  12. 12. Slice the roots into very thin rounds.
  13. 13. Add the lotus slices to the warm algae broth.
  14. 14. Bring the broth back to a boil.
  15. 15. Cook the lotus roots for 4 to 5 minutes.
  16. 16. The roots should still have a slight crunch.
  17. 17. Remove the lotus root slices from the broth.
  18. 18. Place the slices into two deep bowls.
  19. 19. Coat a non-stick pan with oil.
  20. 20. Heat the pan over high heat.
  21. 21. Sear the scallops in the pan.
  22. 22. Cook each side of the scallops for only half a minute.
  23. 23. Slice the cooked scallops into thin strips.
  24. 24. Place the scallop slices on top of the lotus roots in the bowls.
  25. 25. Drizzle some sesame oil over the scallops.
  26. 26. Heat the algae broth one more time briefly.
  27. 27. Pour the hot broth into the bowls over the ingredients.
  28. 28. Garnish the soup with coriander if desired.
  29. 29. Serve the soup immediately.

Nutrition per serving