Scallop Miso Bowl with Soba Noodles
Dark sesame oil
2 medium clove(s), minced
1 Tbsp, fresh, peeled and minced
Fat free vegetable broth
5 cup(s), fish broth or bottled clam juice
Uncooked soba noodles
1 pound(s), (about 24 to the pound)
6 oz, baby leaves
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.