Fresh Scallop Miso Soup

Name: Fresh Scallop Miso Soup
Yield: 3 servings
Cuisine: American
Ingredients: 1 pack Fresh scallops; 1 liter Water; 1 Dashi stock granules; 1 Miso; 1 Japanese leeks (white part), minced

cookpad.japan @cookpad_jp

I learned about this fresh scallop miso soup when I moved to Yamagata Prefecture. They release a delicious dashi broth that doesn't compare to other shellfish! They taste the best around April-May? So we look forward to this miso soup every year.
If you buy fresh scallops, please try this!

Do not cook on high heat once the shells are in the water! Also, skim the scum from the pot!

You can freeze the scallops with the shells after washing. Then, you can use the frozen scallops as is in Step 2, with no need to thaw them.
I recommend stocking cleaned scallops in the freezer they're in season to enjoy them year round. Recipe by uzu1118

Do not cook on high heat once the shells are in the water! Also, skim the scum from the pot!

cookpad.japan @cookpad_jp

Do not cook on high heat once the shells are in the water! Also, skim the scum from the pot!

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Ingredients

3 servings

1pack Fresh scallops
1 literWater
1Dashi stock granules
1Miso
1Japanese leeks (white part), minced

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Steps

1

Put the scallops into a large bowl and rinse them well. The surfaces of the shells are surprisingly dirty, so keep rinsing until the water no longer becomes cloudy.
2

When they are really dirty, I usually use a brush to scrub the shells when washing. Be careful not to cut your hands on the shells.
3

Put the scallops and the water into a pot and slowly heat on medium-low so that the flavor from the scallops seems out. Once the pot is boiling, if any scum rises to the surface, skim it off. Cook until the shells open up and then turn off the heat.
4

Dissolve in the dashi stock granules and the miso. Serve in bowls and optionally garnish with minced leek. Done!!