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Scallop Mushroom Noodle Soup Recipe
|Ginger slices||3 (1/4 Inch Thick, Unpeeled)|
|Bay scallops/Sea scallops||1⁄2 Pound|
|Low sodium chicken broth||4 Cup (64 tbs)|
|Sesame oil||1 Teaspoon (Oriental)|
|Red pepper flakes||1⁄4 Teaspoon|
|Chinese noodles||1⁄2 Pound|
|Bean sprouts||1⁄4 Pound (Soy Bean / Mung Bean)|
|Snow peas||1⁄4 Pound|
Serving size: Complete recipe
Calories 1778 Calories from Fat 719
% Daily Value*
Total Fat 85 g130.6%
Saturated Fat 12.9 g64.5%
Trans Fat 0 g
Cholesterol 120.2 mg
Sodium 1914.6 mg79.8%
Total Carbohydrates 166 g55.3%
Dietary Fiber 16.6 g66.6%
Sugars 14.1 g
Protein 102 g204.3%
Vitamin A 39.7% Vitamin C 158.4%
Calcium 44.5% Iron 134.5%
*Based on a 2000 Calorie diet
2 Meanwhile, shred or mince the ginger. Cut the mushrooms into thin slices. Cut the scallions into slivers 1 1/2 inches long. If using sea scallops, cut them into quarters.
3 In a large saucepan, bring the chicken broth, ginger, sesame oil and red pepper flakes to a boil over medium-high heat.
4 Add the noodles to the boiling water and cook until al dente, about 3 minutes, or according to package directions.
5 When the broth comes to a boil, add the scallops, bean sprouts, snow peas and mushrooms. Reduce the heat to low, cover and cook until the vegetables are just tender, 1 to 2 minutes. Add the scallions and cook an additional 30 seconds.
6 Drain the noodles and divide them among individual soup bowls. Dividing evenly, ladle the broth and scallop-vegetable mixture over the noodles.