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a Japanese miso soup in a wide bowl, golden-seared scallops floating on a clear broth with silken tofu cubes and wakame, garnished with green onions and sesame seeds, on a dark minimalist table, natural light, shallow depth of field, landscape orientation

Japanese Miso Soup with Scallops

A soft miso-dashi broth with seared scallops, silky, and wakame.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups dashi stock
  • 3 tbsp white miso paste
  • 6 oz silken tofu cubed
  • 2 tbsp dried wakame rehydrated
  • 12 sea scallops patted dry
  • 1 tbsp neutral oil
  • 2 green onions sliced
  • 1 tsp soy sauce
  • sesame seeds for serving
  • salt to taste

Method
 

  1. Bring the dashi to a gentle simmer in a pot, then reduce the heat to low.
  2. Whisk the miso paste with a ladle of the warm broth until smooth, then stir it back into the pot (don't let it boil).
  3. Add the tofu and rehydrated wakame and warm through for 2 minutes.
  4. Pat the scallops dry, season lightly with salt, and sear in the hot oil for 1.5 minutes per side until golden.
  5. Ladle the broth into bowls and top each with three seared scallops.
  6. Finish with green onions and a sprinkle of sesame seeds.

Notes

Boiling miso dulls its flavor, so always stir it in at the very end over low heat.