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EatSmarter exclusive recipe

Japanese Seaweed Broth

with Scallops and Lotus Root

Japanese Seaweed Broth

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

78
calories
Calories
30 min.
Preparation
easy
Difficulty

Ingredients

for 2 servings
1 ounce dried Kombu seaweed
dried Bonito flake
2 ounces fresh Lotus root
1 teaspoon neutral Vegetable oil
4 scallops (ready to cook)
a little Sesame oil
2 sprigs Cilantro (to taste)
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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

Japanese Seaweed Broth preparation step 1
1

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

Japanese Seaweed Broth preparation step 2
2

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

Japanese Seaweed Broth preparation step 3
3

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

Japanese Seaweed Broth preparation step 4
4

Rinse, peel and cut lotus root into thin slices.

Japanese Seaweed Broth preparation step 5
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.

Japanese Seaweed Broth preparation step 6
6

Remove lotus root slices and place into 2 deep plates.

Japanese Seaweed Broth preparation step 7
7

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

Japanese Seaweed Broth preparation step 8
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.

Japanese Seaweed Broth preparation step 9
9

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