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6

Scallop Miso Bowl with Soba Noodles

Total Time
21 min
Prep
6 min
Cook
15 min
Serves
4
Difficulty
Easy
Save time and use 1 teaspoon ground ginger instead of grating fresh ginger.
Ingredients

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

miso

2 Tbsp

cayenne pepper

⅛ tsp

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

Instructions

  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.

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