Scallop and Soba Soup

0612scallop-soba-soup
Photo by John Kernick
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 266 calories
    • Calories 7 calories from fat
    • Fat 2 g
    • Sat Fat 1 g
    • Cholesterol 6 mg
    • Sodium 2,106 mg
    • Protein 15 g
    • Carbohydrate 54 g
    • Sugar 8 g
    • Fiber 2 g

Cook the soba or spaghetti according to the package directions.Meanwhile, place the broth and scallions in a pot and bring to a simmer. Add the carrots and simmer for 2 minutes.Rinse the scallops. Add to pot and cook until they are the same color throughout, 5 to 7 minutes. Remove from heat and stir in the soy sauce.Divide the soba or spaghetti among bowls. Ladle the soup over the noodles. Serve with additional soy sauce on the side.

Ingredients

  1. Check 1 8- to 12-ounce package soba noodles or 1/2 16-ounce box whole-wheat spaghetti
  2. Check 12 sea scallops
  3. Check 6 cups vegetable broth
  4. Check 6 scallions (white and green parts), halved lengthwise and cut into 1-inch pieces
  5. Check 3 medium carrots, sliced 1/4 inch thick
  6. Check 2 teaspoons low-sodium soy sauce, plus more to taste

Directions

  1. Cook the soba or spaghetti according to the package directions.
  2. Meanwhile, place the broth and scallions in a pot and bring to a simmer. Add the carrots and simmer for 2 minutes.
  3. Rinse the scallops. Add to pot and cook until they are the same color throughout, 5 to 7 minutes. Remove from heat and stir in the soy sauce.
  4. Divide the soba or spaghetti among bowls. Ladle the soup over the noodles. Serve with additional soy sauce on the side.