Scallop Miso Bowl with Soba Noodles

SmartPoints® value per serving
Total Time
21 min
6 min
15 min
Enjoy this Japanese-inspired soup tonight! Simple to prepare and ready in just 20 minutes, the salty umami of the miso is a great complement to the delicate and rich sweetness of the fresh scallops. The exotic flavors of ginger and and sesame oil infuse the dish with delicious aroma that is super warming to the senses. If you use fresh ginger frequently, try keeping a thumb of it in your freezer and grate it, peel and all, for any applications. If you want to make this gluten free substitute rice noodles for the soba. They are both easy to prepare a uniquely flavorful.


Dark sesame oil

2 tsp

Garlic clove(s)

2 medium clove(s), minced

Ginger root

1 Tbsp, fresh, peeled and minced

Fat free vegetable broth

5 cup(s), fish broth or bottled clam juice


2 Tbsp

Cayenne pepper


Uncooked soba noodles

6 oz

Uncooked scallop(s)

1 pound(s), (about 24 to the pound)

Fresh spinach

6 oz, baby leaves

Uncooked scallion(s)

3 medium, thinly sliced


  1. Heat the oil in a Dutch oven over medium heat. Add the garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add the broth, miso, and cayenne; bring to a boil. Add the soba noodles; return to a boil. Cook over medium heat, stirring occasionally, until the noodles are partially cooked, about 3 minutes.
  2. Add the scallops and spinach; return to a boil and simmer until the scallops are just opaque in the center and the noodles are cooked, about 4 minutes. Serve the soup, sprinkled with the scallions. Yields 6 scallops with 1 cup broth and noodles per serving.