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Oriental Scallop Soup

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Ingredients
  Vegetable oil 2 Teaspoon
  Bay scallops 1⁄4 Pound
  Low sodium chicken stock 4 Cup (64 tbs)
  Chopped carrots 1 1⁄2 Cup (24 tbs)
  Chopped scallions 1⁄3 Cup (5.33 tbs)
  Minced fresh ginger 1 Teaspoon
  Sliced shiitake mushrooms/Fresh white mushrooms 1 3⁄4 Cup (28 tbs) (Fresh)
  Cooked white rice 3⁄4 Cup (12 tbs)
  Finely diced red bell pepper 1⁄2 Cup (8 tbs)
  Snow peas 3 Ounce, trimmed
  Sake 1⁄4 Cup (4 tbs) (Also Called Japanese Rice Wine)
Directions

1. Heat the oil in a medium-size saucepan over medium heat. Add the scallops and saute 2 minutes, or until the scallops are opaque and firm; transfer the scallops to a small bowl and set aside.
2. Place the stock, carrots, scallions and ginger in the saucepan, bring to a simmer over medium heat and cook 15 minutes.
3. Strain the stock into a large bowl and discard the solids. Return the stock to the pan, add the mushrooms and simmer 2 minutes, or until the mushrooms are soft. Stir in the scallops, rice, bell pepper, snow peas, sake and 1/2 cup of water, and cook another 3 minutes, or until the soup is heated through.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Scallop
Interest: 
Healthy

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