Clear soup with scallops and Asparagus

Name: Clear soup with scallops and Asparagus
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Cuisine: Japanese
Ingredients: 4 cups (1 liter) Basic Dashi Soup Stock or 2 teaspoons instant dashi granules dissolved in 4 cups (1 liter) boiling water; 4 cups (1 liter) Basic Dashi Soup Stock or 2 teaspoons instant dashi granules dissolved in 4 cups (1 liter) boiling water; 4 cups (1 liter) Basic Dashi Soup Stock or 2 teaspoons instant dashi granules dissolved in 4 cups (1 liter) boiling water; Zest of ¼ lemon, finely grated; 1 teaspoon salt; 4 asparagus spears, tough ends discarded; 8 fresh scallops, cleaned with muscle removed; 1 teaspoon soy sauce

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

Japanese Homestyle Cooking

By Susie Donald

Published 2024

About

Ingredients

4 cups (1 liter) Basic Dashi Soup Stock or 2 teaspoons instan

Asia
Japan
Fish course
Soup
Pescatarian

Method

Place the dashi stock, half of the lemon zest and salt in a saucepan and bring almost to a boil, then reduce the heat immediately. Remove the zest with a sieve and discard.
Cut the asparagus spears in half and add to the saucepan. Bring to a boil and reduce the heat.
Add the scallops and soy sauce, stir, and simmer over low heat for another min