Japanese-Style Oat Milk Scallop Chowder

A light and creamy Japanese-style chowder made with oat milk instead of dairy milk.Bonito dashi and white miso add gentle umami, while seared scallops, mushrooms, and charred leek bring depth and aroma to the bowl.

This is a comforting soup that feels creamy without being too heavy — perfect for days when you want something warm, elegant, and nourishing.

Ingredients (Serves 4–5)

Soup Base

• 500 ml oat milk

• 400 ml bonito dashi

• 150 g onion, diced into 1 cm pieces

• 100 g shimeji mushrooms

• 80 g maitake mushrooms

• 5 g garlic, finely chopped

• 15 g butter

• 25 g white miso

• 10 ml light soy sauce

• 3–5 g salt, adjust to taste

• White pepper, to taste

• 1 bay leaf

Toppings

• 5–8 scallops

• 1 leek

• 2–3 shiitake mushrooms

To Finish

• Japanese black shichimi pepper, to taste

• A few drops of olive oil

• Dill or mitsuba leaves

• Coarsely ground black pepper

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Instructions

1. Prepare the vegetables

Dice the onion into 1 cm pieces. Finely chop the garlic. Separate the shimeji and maitake mushrooms into small pieces.

2. Cook the vegetables gently

Melt the butter in a pot over medium heat. Add the onion and cook until it begins to soften.

Add the garlic and mushrooms, then continue cooking for 7–8 minutes.

Rather than browning the vegetables, let them slowly release their moisture and sweetness. This gives the soup a softer, rounder flavor.

3. Add the dashi

Pour in the bonito dashi and add the bay leaf.

Simmer gently over low heat for about 10 minutes to bring the flavors together.

4. Add the oat milk

Add the oat milk and warm gently.

Do not let the soup boil. Keep the temperature low to medium, around 80°C, so the oat milk stays smooth.

Dissolve the white miso into the soup, then season with light soy sauce, salt, and white pepper.

5. Prepare the toppings

Lightly sear the scallops with a kitchen torch or in a hot pan, just until the surface is golden.

Char the leek and shiitake mushrooms until fragrant.

6. Serve

Place the seared scallops in a bowl and pour the hot chowder over them.

Top with charred leek and shiitake mushrooms.

Finish with a few drops of olive oil, black shichimi, coarsely ground black pepper, and dill or mitsuba.

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Tips

Oat milk should be warmed gently and not boiled. This keeps the texture smooth and prevents the soup from separating.

White miso adds a creamy, rounded taste and helps soften the plant-based flavor of the oat milk.

Searing the scallops, leek, and shiitake mushrooms adds aroma and gives the soup a more refined, restaurant-style finish.

This chowder is dairy-light, comforting, and easy to enjoy when you want something creamy but not too rich.