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Scallop Mushroom Noodle Soup

Ingredients
  Ginger slices 3 (1/4 Inch Thick, Unpeeled)
  Mushrooms 1⁄4 Pound
  Scallions 3
  Bay scallops/Sea scallops 1⁄2 Pound
  Low sodium chicken broth 4 Cup (64 tbs)
  Sesame oil 1 Teaspoon (Oriental)
  Red pepper flakes 1⁄4 Teaspoon
  Chinese noodles 1⁄2 Pound
  Bean sprouts 1⁄4 Pound (Soy Bean / Mung Bean)
  Snow peas 1⁄4 Pound
Directions

1 Bring a large pot of water to a boil.
2 Meanwhile, shred or mince the ginger. Cut the mushrooms into thin slices. Cut the scallions into slivers 1 1/2 inches long. If using sea scallops, cut them into quarters.
3 In a large saucepan, bring the chicken broth, ginger, sesame oil and red pepper flakes to a boil over medium-high heat.
4 Add the noodles to the boiling water and cook until al dente, about 3 minutes, or according to package directions.
5 When the broth comes to a boil, add the scallops, bean sprouts, snow peas and mushrooms. Reduce the heat to low, cover and cook until the vegetables are just tender, 1 to 2 minutes. Add the scallions and cook an additional 30 seconds.
6 Drain the noodles and divide them among individual soup bowls. Dividing evenly, ladle the broth and scallop-vegetable mixture over the noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Quick

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