A rice pasta noodle dish inspired by the yakiniku-style wakame soup, created by Chef Wakiya. This easy, one-pot meal has a gentle flavor, combining the umami of scallops, wakame seaweed, and egg for a nutritious dish. It's recommended for when you have a poor appetite or are feeling tired.
Ingredients
Main Ingredients (2 servings)
- Rice Pasta 100g
- Dried Wakame Seaweed 8g
- Canned Scallops (in water) 1 can
- Eggs 2
- Green Onions (Scallions) (to taste)
- Sesame Seeds 1 tbsp
- Grated Yam (Tororo) (to taste)
Seasonings
- Chicken Bouillon Powder 1 tsp
- Black Pepper (a pinch)
- Cooking Sake (Rice Wine) 1 tbsp +
- Salt 1 1/2 tsp
- Sesame Oil 2 tbsp
Steps
- Bring 800ml of water to a boil in a pot.
- Add 100g of rice pasta to the boiling water, reduce heat to medium, cover, and simmer for approximately 8 minutes. [Key Tip!] The rice flour will dissolve, thickening the soup.
- Add the canned scallops (in water), including the liquid, 1 can to the pot.
- Add 1 tsp of chicken bouillon powder, a pinch of black pepper, and 1 tbsp + of cooking sake (rice wine), and mix.
- Add the rehydrated dried wakame seaweed, 8g to the pot.
- Pour in the 2 beaten eggs in a circular motion, creating ribbons of egg.
- Add 1 1/2 tsp of salt to adjust the flavor.
- Add 2 tbsp of sesame oil and bring to a brief boil.
- Ladle the noodles and soup into bowls.
- Sprinkle with 1 tbsp of sesame seeds.
- Garnish with green onions (scallions) (to taste) and serve.
- For an extra delicious touch, add grated yam (tororo) (to taste) as desired.
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