Scallop Mushroom Noodle Soup
|Ginger slices||3 (1/4 Inch Thick, Unpeeled)|
|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|
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.