Bay Scallop Udon Soup with Crispy Shallots
Wholesome udon noodle soup with a simple gingery broth, topped with seared bay scallops, baby bok choy, and fried crispy shallots.
Ingredients
- 8 oz bay scallops
- 2 7 oz packs udon noodles
- 1 medium-sized shallot
- 1 baby bok choy root end removed and portions separated
- 1 green onion greens sliced thin
- 3 tablespoon vegetable oil
For Soup:
- 3 cups chicken stock or sub another stock
- 1 tablespoon soy sauce
- 1 tablespoon mirin Japanese sweet cooking wine
- 1 tablespoon ginger paste or sub freshly minced ginger
- 1 teaspoon honey
- 1 teaspoon lemon juice
Instructions
- Peel the shallot and slice into thin slices, creating small rings. Separate the rings with your hands after slicing.
- Rinse the scallops, then thoroughly pat dry with paper towels. Season all over with salt and a little bit of black pepper.
- In a medium skillet, heat the vegetable oil over medium-low heat. Once hot, add the shallots and cook, stirring occasionally, until they begin to brown, about 15 minutes. [The low heat is key to getting good crispy shallots, this allows for more time for the water to evaporate out of the shallots before they finish cooking. If cooked over a higher heat, they will not get crispy]
- Meanwhile, combine the ingredients for the soup in a medium pot and bring to a gentle simmer. Taste and adjust the seasoning as desired.
- When the shallots are ready, move them to a paper towel lined plate, leaving as much oil as possible behind in the skillet. [Note, the shallots will crisp up more as they cool.] Raise the heat of the skillet to medium-high.
- Once the skillet is at medium-high heat, add the scallops and toss them until they're coated in oil. Let the scallops cook for about 1 minute undisturbed, then toss and cook for another minute. Remove to a paper towel lined plate. [Note, the scallops will release a lot of steam when added to the pan.]
- Raise the heat on the soup slightly and add the udon. Let it cook for 1-2 minutes until the noodles are separated, then transfer them into the serving bowls.
- Divide the soup between the serving bowls, then top with the scallops, fried shallots, green onion, and baby bok choy.
Nutrition
Serving: 1 bowlCalories: 550kcal
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