Oriental Scallop Soup Recipe


Health IndexHealthyCuisine
DishMain Ingredient


 Vegetable oil2 Teaspoon
 Bay scallops1⁄4 Pound
 Low sodium chicken stock4 Cup (64 tbs)
 Chopped carrots1 1⁄2 Cup (24 tbs)
 Chopped scallions1⁄3 Cup (5.33 tbs)
 Minced fresh ginger1 Teaspoon
 Sliced shiitake mushrooms/Fresh white mushrooms1 3⁄4 Cup (28 tbs) (Fresh)
 Cooked white rice3⁄4 Cup (12 tbs)
 Finely diced red bell pepper1⁄2 Cup (8 tbs)
 Snow peas3 Ounce, trimmed
 Sake1⁄4 Cup (4 tbs) (Also Called Japanese Rice Wine)

Nutrition Facts

Serving size: Complete recipe

Calories 859 Calories from Fat 166

% Daily Value*

Total Fat 19 g28.8%

Saturated Fat 3.5 g17.3%

Trans Fat 0 g

Cholesterol 60.1 mg

Sodium 745.8 mg31.1%

Total Carbohydrates 108 g35.9%

Dietary Fiber 13.2 g53%

Sugars 22.2 g

Protein 57 g114.4%

Vitamin A 670.3% Vitamin C 130.3%

Calcium 32% Iron 61.4%

*Based on a 2000 Calorie diet


1. Heat the oil in a medium-size saucepan over medium heat. Add the scallops and saute 2 minutes, or until the scallops are opaque and firm; transfer the scallops to a small bowl and set aside.
2. Place the stock, carrots, scallions and ginger in the saucepan, bring to a simmer over medium heat and cook 15 minutes.
3. Strain the stock into a large bowl and discard the solids. Return the stock to the pan, add the mushrooms and simmer 2 minutes, or until the mushrooms are soft. Stir in the scallops, rice, bell pepper, snow peas, sake and 1/2 cup of water, and cook another 3 minutes, or until the soup is heated through.