Miso ramen with scallops
The base is usually a broth made from fish or shellfish. However, a half fish, half vegetable broth also works, or even a fully vegetable-based broth. Keep the vegetables nice and crunchy. Delicious with the velvety, seared scallops.
Whisk the broth with the miso paste and heat it in a saucepan over low heat. Make sure the broth doesn't come to a boil.
Beat the egg and season with salt. Place a small frying pan over medium heat and cook the beaten egg in a splash of oil for 2-3 minutes until it forms an omelet. Flip halfway through. Remove the omelet from the pan and slice it into thin strips. Set aside.
Place another saucepan on the heat and bring 3 liters of water to a boil. Cook the noodles according to the package instructions and then rinse them with water to prevent them from sticking.
Heat a frying pan with 1 tablespoon of oil. Sauté the shiitake for 1-2 minutes, then add the bok choy and napa cabbage; cook for another minute. Add the soy sauce and rice wine. Season with pepper. Mix in the noodles and divide the noodle-vegetable mixture into soup bowls. Add enough broth until the noodles are just barely submerged.
Sprinkle both sides of the scallops with salt. Clean the frying pan and heat 1 tablespoon of oil over medium heat. Once the oil is hot, sear the scallops for 1-1.5 minutes on each side. Place the scallops on top of the noodles and vegetables in the bowls. Top with the omelet strips.
Finally, sprinkle the spring onions, bean sprouts, sprouts, and coriander over the bowls.