Asian scallop soup with bok choy

By J. Scott Wilson

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.

Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.