Makes 5 cups soup + scallops - 4 servings
This light soup makes a great beginning to an Asian meal.
1 tablespoon canola oil
3 cloves garlic, minced
8 ounces sea scallops, rinse under cool water, pat dry, halve horizontally
4 cups reduced-sodium chicken broth
5 ounces thin Chinese wheat-flour noodles
6 ribs bok choy, cut diagonally into ¼-inch slices
3 green onions, coarsely chopped
2 teaspoons soy sauce
1 teaspoon dark (Asian) sesame oil
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground white pepper, or to taste
Heat the oil in a Dutch oven over medium-high heat. Add the garlic; stir until fragrant. Add the scallops; cook for 2 minutes per side or until lightly browned and cooked through. Transfer the scallops to a plate and cover to keep warm.
Pour the chicken broth into the pan over medium-high heat. Stir, scraping the bottom of the pan, as the broth comes to a boil. Add the noodles; separate them with a fork as they cook for 3 minutes or until tender. Use tongs to transfer the noodles to 4 deep soup bowls.
Stir the remaining ingredients into the broth; cover and cook for 2 minutes or until the bok choy is crisp-tender. Taste and adjust the seasoning.
Ladle the broth and vegetables over the noodles. Arrange the scallops on top of each serving.
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