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Scallop Mushroom Noodle Soup

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Ingredients
  Reduced sodium chicken broth 4 Cup (64 tbs)
  Ginger slices 3⁄4 , quartered and minced
  Oriental dark sesame oil 1 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Angel hair pasta/Vermicelli 1⁄4 Pound
  Sea scallops 1⁄2 Pound, quartered
  Bean sprouts 1⁄4 Pound
  Snow peas 1⁄4 Pound
  Mushrooms 1⁄4 Pound, thinly sliced
  Scallions 3 , cut into 1 1/2-inch-long slivers
Directions

1. In a large saucepan, bring the broth, ginger, sesame oil, and red pepper flakes to a boil over medium-high heat.
2. Meanwhile, in a large pot of boiling water, cook the pasta until al dente according to package directions.
3. Add the scallops, bean sprouts, snow peas, and mushrooms to the boiling broth mixture. Reduce the heat to low, cover, and cook until the scallops are just opaque and the vegetables are crisp-tender, 1 to 2 minutes. Add the scallions and cook for 30 seconds.
4. Drain the pasta and divide it among 4 soup bowls. Ladle the scallop-vegetable mixture and broth on top, and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 4.2 (14 votes)