Thai Ramen Noodle Soup




-      Heat sesame seed oil in cast iron pot over medium heat

-      Season scallops with 2 teaspoons kosher salt and 2 teaspoons fresh cracked pepper

-      Add garlic to pot, and stir

-      Add soy sauce to pot, and cook for one minute

-      Add chopped scallions to pot

-      Stir chicken stock into pot

-      Add ginger and chili flakes, and stir

-      Once broth just begins to simmer, add in quartered scallops

-      Just before pot comes to a boil and when scallops are just about tender, add in water chestnuts, scallions and dry ramen noodles

-      Stir pot until noodles begin to separate

-      Add in chili sauce

-      Once noodles are soft, add sliced bell peppers and cilantro to pot

-      Stir ingredients, and serve

  • 8 ounces jumbo diver scallops, quartered
  • Noodles from two packs of plain ramen
  • 3 ½ cups chicken stock
  • ½ cup water chestnuts
  • 1/3 cup soy sauce
  • 2 stalks cilantro, chopped
  • 2 tablespoons sesame seed oil
  • 2 tablespoons chopped scallions
  • 2 tablespoons sliced red bell pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh cracked pepper
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1 teaspoon chili sauce, like Sriracha
  • Pinch of chili flakes

Add new comment