EatSmarter exclusive recipe

Japanese Seaweed Brothwith Scallops and Lotus Root

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


Calories:78 kcal
Preparation:30 min
Ready in:30 min
1 serving contains (Percentage of daily recommendation)
Calories78 kcal(4%)
Protein8 g(16%)
Fat3 g(4%)
Carbohydrates2 g(1%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For servings

½ ouncesdried Kombu seaweed
dried Bonito flake
1 ouncefresh Lotus root
½ teaspoonsneutral Vegetable oil
2scallop (ready to cook)
a little Sesame oil
1 sprigCilantro (to taste)

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


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1 In a small pot, bring kombu seaweed and 600 ml (approximately 2 1/2 cups) water to a boil.
2 Remove pot from the heat and discard the seaweed. Sprinkle bonito flakes into the remaining liquid and stir.
3 Simmer broth over low heat for 4 minutes. Using a fine-mesh sieve lined with a kitchen towel, slowly strain the broth.
4 Rinse, peel and cut lotus root into thin slices.
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.
6 Remove lotus root slices and place into 2 deep plates.
7 Coat a non-stick skillet with oil and heat. Sear scallops over high heat for 30 seconds on each side. 
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.
9 Heat the stock again briefly and pour into the plates. Garnish with cilantro and serve.


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