"Scallop Miso Bowl with Soba Noodles
- Total Time
- 0:21
- Prep
- 0:06
- Cook
- 0:15
- Serves
- 4
- Difficulty
- Easy
Save time and use 1 teaspoon ground ginger instead of grating fresh ginger.
-
dark sesame oil2 tsp
-
garlic clove(s)2 clove(s), medium, minced
-
ginger root1 Tbsp, fresh, peeled and minced
-
fat free vegetable broth5 cup(s), fish broth or bottled clam juice
-
miso2 Tbsp
-
cayenne pepper⅛ tsp
-
uncooked soba noodles6 oz
-
uncooked scallop(s)1 pound(s), (about 24 to the pound)
-
fresh spinach6 oz, baby leaves
-
uncooked scallion(s)3 medium, thinly sliced
- 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.
- 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.