
Savor umami-soaked ingredients.
20min+
57kcal
400mg
- Nutrition facts are for one serving.
- Time to rehydrate the dried shiitake mushroom is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Boil the cellophane noodles in hot water for 1 minute, turn off the heat and leave for 5 minutes. Rinse in a colander full of cold water, drain then chop into easy-to-eat lengths.
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Chop the bok choy into 3 pieces lengthwise, then slice the stem into 6 pieces. Rehydrate the dried shiitake mushroom in cold water, then julienne into thin pieces. Julienne both the bamboo shoot and carrot into 3 cm (1.2 in.) long sticks.
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Separate the scallops from the canned juice.
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Place the chicken stock, canned scallop juice, bok choy stems, shiitake mushroom, carrot and bamboo shoot into a pot. Cover with a lid and simmer for about 5 minutes.
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Add the scallops (3), (1) and the bok choy leaves to (4), quickly bring to a boil then adjust the flavor with soy sauce, salt and pepper.
Cooking Basics
Carrots - matchstick juliennes



Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
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