delicate Japanese broth with soba noodles and tender
scallops is simple to prepare and highly satisfying.
the water in a saucepan until boiling, add the dashi
powder, soy sauce, ginger and carrot, then simmer, covered,
for 6 minutes. WHILE the broth simmers, cook the noodles
in boiling water in a separate saucepan for 4 minutes,
then drain. ADD the scallops to the broth and simmer
for 2 minutes, remove from the heat, then add the noodles.
SERVE in bowls with the scallion scattered on top.
Use large peeled raw shrimp instead of the scallops.
Add some sliced fresh mushrooms.