Fresh Scallop Miso Soup

Fresh Scallop Miso Soup

When it's the season for fresh scallops, my family looks forward to this delicious soup. The delicious broth seeps through your entire body!

Ingredients: 3-5 servings

Fresh scallops
1 pack (20-30 shells)
1/2-1 Liter
Dashi stock granules
to taste
to taste
Japanese leeks (white part), minced
to taste


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!!

Story Behind this Recipe

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!