Scallop Mushroom Noodle Soup Recipe


Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Reduced sodium chicken broth4 Cup (64 tbs)
 Ginger slices3⁄4 , quartered and minced
 Oriental dark sesame oil1 Teaspoon
 Red pepper flakes1⁄4 Teaspoon
 Angel hair pasta/Vermicelli1⁄4 Pound
 Sea scallops1⁄2 Pound, quartered
 Bean sprouts1⁄4 Pound
 Snow peas1⁄4 Pound
 Mushrooms1⁄4 Pound, thinly sliced
 Scallions3 , cut into 1 1/2-inch-long slivers

Nutrition Facts

Serving size

Calories 214 Calories from Fat 33

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.27 g1.3%

Trans Fat 0 g

Cholesterol 18.7 mg6.2%

Sodium 543 mg22.6%

Total Carbohydrates 29 g9.5%

Dietary Fiber 2.9 g11.7%

Sugars 5.1 g

Protein 17 g33.8%

Vitamin A 9.3% Vitamin C 42.3%

Calcium 3.9% Iron 10.1%

*Based on a 2000 Calorie diet


1. In a large saucepan, bring the broth, ginger, sesame oil, and red pepper flakes to a boil over medium-high heat.
2. Meanwhile, in a large pot of boiling water, cook the pasta until al dente according to package directions.
3. Add the scallops, bean sprouts, snow peas, and mushrooms to the boiling broth mixture. Reduce the heat to low, cover, and cook until the scallops are just opaque and the vegetables are crisp-tender, 1 to 2 minutes. Add the scallions and cook for 30 seconds.
4. Drain the pasta and divide it among 4 soup bowls. Ladle the scallop-vegetable mixture and broth on top, and serve hot.