Out of Dried scallops, one case
Dried scallops substitute: umami-rich options
7 options, ranked, with the exact amount
Use Dried shrimp
Same amount as the dried scallops
The best substitutes for dried scallops are dried shrimp, fish sauce, mushroom powder, miso paste, or anchovy paste. Dried shrimp provides the closest flavor match, while fish sauce offers the most convenient alternative.
- The tweak —
- Soak ¼ cup dried shrimp in warm water for 15-30 minutes. Drain and use whole or grind into powder. Use the soaking liquid as part of your broth.
- Best for —
- broths and stocks
One casethe full scallops card
Every option, one card
Ranked| # | Substitute | Instead of dried scallops |
|---|---|---|
| 1 | Dried shrimpbroths and stocks | Same amount |
| 2 | Fish saucebroths and stocks | 1-2 tsp fish sauce per 1 tbsp dried scallops |
| 3 | Mushroom powdervegetarian dishes | 1-2 tsp mushroom powder per 1 tbsp dried scallops |
| 4 | Miso pastebroths and stocks | 1-2 tsp miso paste per 1 tbsp dried scallops |
| 5 | Anchovy pastebroths and stocks | 1-2 tsp anchovy paste per 1 tbsp dried scallops |
| 6 | Dried bonito flakesdashi broth | Same amount |
| 7 | Kombu seaweedvegetarian broths | 1-2 inch piece kombu per 1 tbsp dried scallops |
Dried shrimp
intense seafood, umami
Small dried shrimp that provide intense seafood flavor and umami. Available in Asian markets and online. Soak before using to rehydrate.
- Best for
- broths and stocks, rice dishes, soups, sauces, stir-fries, dumpling fillings
- Texture
- chewy when rehydrated, powdery when ground
- Prep
- Soak ¼ cup dried shrimp in warm water for 15-30 minutes. Drain and use whole or grind into powder. Use the soaking liquid as part of your broth.
Soak in warm water for 15-30 minutes before using. Can be ground into powder for more even distribution.
Fish sauce
intense umami, salty
Fermented fish sauce with intense umami flavor. More convenient than dried ingredients and provides similar depth of flavor.
- Best for
- broths and stocks, sauces, marinades, stir-fries, soups, rice dishes
- Texture
- liquid
- Prep
- Add fish sauce gradually to taste. Start with 1-2 teaspoons per cup of liquid and adjust as needed.
Start with small amounts and taste as you go. Different brands vary in intensity.
Mushroom powder
earthy umami
Dried mushroom powder, especially shiitake or porcini, provides deep umami flavor. Vegetarian-friendly alternative.
- Best for
- vegetarian dishes, broths and stocks, sauces, rice dishes, soups, marinades
- Texture
- powdery
- Prep
- Add mushroom powder directly to liquids or mix with other seasonings. Start with 1-2 teaspoons and adjust to taste.
Use high-quality mushroom powder for best results. Can be mixed with other umami ingredients.
Miso paste
savory umami, slightly sweet
Fermented soybean paste with rich umami flavor. Available in different varieties with varying intensities.
- Best for
- broths and stocks, sauces, marinades, soups, rice dishes, vegetarian preparations
- Texture
- paste
- Prep
- Dissolve miso paste in a small amount of warm liquid before adding to your dish. Add at the end of cooking.
White miso is milder, red miso is stronger. Add at the end of cooking to preserve flavor.
Anchovy paste
intense fishy umami
Concentrated anchovy paste with intense fishy umami flavor. Very convenient and long-lasting.
- Best for
- broths and stocks, sauces, pasta dishes, rice dishes, soups, marinades
- Texture
- paste
- Prep
- Add anchovy paste gradually to taste. Start with ½ teaspoon and adjust as needed.
Very concentrated flavor. Start with small amounts and taste as you go.
Dried bonito flakes
intense umami, smoky
Dried, fermented fish flakes used in Japanese cuisine. Provides intense umami and seafood flavor.
- Best for
- dashi broth, soups, rice dishes, sauces, stir-fries, Japanese preparations
- Texture
- flaky, powdery when ground
- Prep
- Use whole flakes in broths or grind into powder. Add to hot liquids and strain if using whole flakes.
Use high-quality bonito flakes. Can be ground into powder for more even distribution.
Kombu seaweed
subtle umami, slightly salty
Dried kelp seaweed with natural umami compounds. Vegetarian-friendly and provides subtle seafood flavor.
- Best for
- vegetarian broths, dashi, soups, rice dishes, sauces, pickling liquids
- Texture
- leathery when dried, soft when soaked
- Prep
- Soak kombu in cold water for 30 minutes to 2 hours. Use the soaking liquid as part of your broth. Remove kombu before boiling.
Soak before using. Don't boil as it can make broths bitter.
The longer answer
About this case
Dried scallops are prized in Asian cuisine for their intense umami flavor and are often used to enhance broths, sauces, and rice dishes. While they can be expensive and hard to find, several alternatives can provide similar depth of flavor and umami richness to your dishes.
Tips for substituting dried scallops
10 tips- Dried shrimp provides the closest flavor match to dried scallops
- Soak dried ingredients in warm water before using to rehydrate them
- Use the soaking liquid from dried ingredients as part of your broth for extra flavor
- Fish sauce is the most convenient substitute and works in most applications
- Mushroom powder is excellent for vegetarian dishes and provides deep umami
- Miso paste should be added at the end of cooking to preserve its flavor
- Anchovy paste is very concentrated - start with small amounts
- Kombu seaweed works well for subtle umami in vegetarian broths
- You can combine multiple umami ingredients for more complex flavor
- Taste as you go when using concentrated substitutes like fish sauce or anchovy paste
Notes on dried scallops
When choosing a substitute for dried scallops, consider the dish you're making and your dietary preferences. Dried shrimp provides the closest flavor match for seafood dishes, while fish sauce offers convenience and similar umami depth. For vegetarian options, mushroom powder or miso paste work well. Consider the intensity of flavor needed and the cooking method when making your choice.
Questions
5 questionsWhat's the best substitute for dried scallops?
Dried shrimp is the best substitute for dried scallops as it provides the closest flavor match. Fish sauce is the most convenient alternative and works well in most applications.
Can I use fish sauce instead of dried scallops?
Yes, fish sauce is an excellent substitute for dried scallops. Use 1-2 teaspoons of fish sauce for every tablespoon of dried scallops called for in the recipe.
What's a vegetarian substitute for dried scallops?
Mushroom powder, especially shiitake or porcini, is the best vegetarian substitute. Miso paste and kombu seaweed are also excellent options for adding umami depth.
How do I use dried shrimp as a scallop substitute?
Soak dried shrimp in warm water for 15-30 minutes to rehydrate, then use them whole or grind into powder. Use the soaking liquid as part of your broth for extra flavor.
Can I use anchovy paste instead of dried scallops?
Yes, anchovy paste works well as a substitute. Start with small amounts (½ teaspoon) and taste as you go, as it's very concentrated.