This delicate Japanese broth with soba noodles and tender scallops is simple to prepare and highly satisfying.

4 cups water

4 teaspoons dashi stock powder

2 tablespoons Japanese soy sauce

2 teaspoons finely grated fresh ginger

1 carrot—julienned

3 oz (90g) thin soba noodles

12 uncooked scallops—roes removed

1 scallion (spring onion)—thinly sliced on the diagonal

HEAT the water in a saucepan until boiling, add the dashi powder, soy sauce, ginger and carrot, then simmer, covered, for 6 minutes. WHILE the broth simmers, cook the noodles in boiling water in a separate saucepan for 4 minutes, then drain. ADD the scallops to the broth and simmer for 2 minutes, remove from the heat, then add the noodles. SERVE in bowls with the scallion scattered on top.

Variations: Use large peeled raw shrimp instead of the scallops. Add some sliced fresh mushrooms.

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