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Japanese Seaweed Broth

with Scallops and Lotus Root

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Japanese Seaweed Broth

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

Difficulty:
very easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
78
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie78 kcal(4 %)
Protein8 g(8 %)
Fat3 g(3 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0 mg(0 %)
Vitamin D2 μg(10 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin2.3 mg(19 %)
Vitamin B₆0 mg(0 %)
Folate21 μg(7 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.9 μg(2 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C2 mg(2 %)
Potassium283 mg(7 %)
Calcium32 mg(3 %)
Magnesium26 mg(9 %)
Iron1.1 mg(7 %)
Iodine35 μg(18 %)
Zinc1 mg(14 %)
Saturated fatty acids0.5 g
Uric acid78 mg
Cholesterol44 mg
Recipe development: EAT SMARTER
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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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