Scallop Mushroom Noodle Soup
|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|
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.