Scallop and Soba Soup
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
Ingredients
- 1 8- to 12-ounce package soba noodles or 1/2 16-ounce box whole-wheat spaghetti
- 12 sea scallops
- 6 cups vegetable broth
- 6 scallions (white and green parts), halved lengthwise and cut into 1-inch pieces
- 3 medium carrots, sliced 1/4 inch thick
- 2 teaspoons low-sodium soy sauce, plus more to taste
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 266Calories From Fat 7%
- Fat 2g
- Sat Fat 1g
- Cholesterol 6mg
- Carbohydrate 54g
- Sodium 2,106mg
- Fiber 2g
- Sugar 8g
- Protein 15g
What does this mean? See Nutrition 101.
Quick Tip
In place of soba, a grayish, earthy-tasting Japanese buckwheat noodle, you can use udon, lo mein, angel hair, or rice noodles.
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