SCALLOP AND VEGETABLE SOUP

Yield: 1 gallon

Ingredient Amount

Sea scallops, sliced into thin “coins” 1 lb.

Taro root, peeled, sliced into

¼” half circles 1 lb. (cleaned)

Daikon, peeled, sliced into ¼” quarter

circles ½ lb.

Carrot, peeled, sliced into ¼” quarter

circles ½ lb.

Gobo or salsify, peeled and sliced

on a thin bias ½ lb.

Shiitake mushrooms caps, quartered 15 caps

Ni-Ban Dashi (see recipe in Miso Soup) 4 qt.

Salt 1 Tbsp.

Light soy sauce ¼ Cup

Sake ¼ Cup

Corn starch,

dissolved in ½ cup cool dashi ½ Cup

Cilantro sprigs to garnish as needed

Method

1. Heat dashi to a low simmer but do not boil. Place any scallop trimmings into a sachet bag and place into dashi.

2. Add taro, then carrot, then gobo, then daikon, then shiitake allowing about 5 minutes between the addition of each vegetable.

3. When Taro is tender add soy sauce, sake, and salt. Check seasoning and then stir in cornstarch slurry. Check consistency and adjust with more slurry if needed. Place in hot bain marie in a pre heated soup warmer.

4. At service place three thin rounds of scallop in a hot cup, ladle hot soup over them and garnish with cilantro sprigs. Serve immediately.

Note: The soup should never boil while being prepared.

The cups and the broth must be VERY hot at service to allow the scallops to cook in the cups.

Given dimensions for vegetables assumes “normal” sizes. All veg must be cut to fit on a spoon.