"Scallop Miso Bowl with Soba Noodles
- Total Time
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
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.