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EatSmarter exclusive recipe

Japanese Seaweed Broth

with Scallops and Lotus Root

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Japanese Seaweed Broth
78
calories
Calories

Japanese Seaweed Broth - Super light soup that tastes like the sea

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Print
very easy
Difficulty
30 min.
Preparation
Nutritions
1 serving contains
Fat3 g
Saturated Fat Acids0.5 g
Protein8 g
Roughage1 g
Sugar added0 g
Calorie78
Carbohydrates/g2
Bread exchange unit0
Cholesterol/mg44
Uric acid/mg78
Vitamin A/mg0
Vitamin D/μg2
Vitamin E/mg0.7
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg2.3
Vitamin B₆/mg0
Folate/μg21
Pantothenic acid/mg0.1
Biotin/μg0.9
Vitamin B₁₂/μg0.8
Vitamin C/mg2
Potassium/mg283
Calcium/mg32
Magnesium/mg26
Iron/mg1.1
Iodine/μg35
Zinc/mg1
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 2 servings
1 ounce
2 ounces
1 teaspoon
4
scallops (ready to cook)
a little Sesame oil
2 sprigs
Cilantro (to taste)
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Preparation

Kitchen utensils

1 Pot, 1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Fork, 1 Teaspoon, 1 Fine-mesh sieve, 1 Brush, 1 Kitchen towel, 1 Ladle

Preparation steps

Step 1/9
Japanese Seaweed Broth preparation step 1

In a small pot, bring kombu seaweed and 600 ml (approximately 2 1/2 cups) water to a boil.

Step 2/9
Japanese Seaweed Broth preparation step 2

Remove pot from the heat and discard the seaweed. Sprinkle bonito flakes into the remaining liquid and stir.

Step 3/9
Japanese Seaweed Broth preparation step 3

Simmer broth over low heat for 4 minutes. Using a fine-mesh sieve lined with a kitchen towel, slowly strain the broth.

Step 4/9
Japanese Seaweed Broth preparation step 4

Rinse, peel and cut lotus root into thin slices.

Step 5/9
Japanese Seaweed Broth preparation step 5

Add lotus root slices to the seaweed broth and bring to a boil.  Cook until lotus root slices are al dente, 4-5 minutes.

Step 6/9
Japanese Seaweed Broth preparation step 6

Remove lotus root slices and place into 2 deep plates.

Step 7/9
Japanese Seaweed Broth preparation step 7

Coat a non-stick skillet with oil and heat. Sear scallops over high heat for 30 seconds on each side. 

Step 8/9
Japanese Seaweed Broth preparation step 8

Cut each scallop into 4 thin slices and place on top of lotus roots. Drizzle each scallop with a few drops of sesame oil.

Step 9/9
Japanese Seaweed Broth preparation step 9

Heat the stock again briefly and pour into the plates. Garnish with cilantro and serve.

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