Scallop And Soba Soup – a delicious recipe with Parmesan, noodles, scallops, vegetable broth, scallions, carrots. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook the soba or spaghetti according to the package directions.
2
Meanwhile, rinse the scallops and pat dry. In a pot, bring the broth and scallions to a simmer. Add the carrots and simmer for 2 minutes. Add the scallops and cook until they are the same color throughout, 5 to 7 minutes. Remove from heat and stir in the soy sauce. Divide the soba or spaghetti among individual bowls. Ladle the soup over the noodles. Serve with additional soy sauce on the side.
3
You can vary the vegetables according to your mood or the contents of your crisper. Consider using green beans, snow peas, edamame, bok choy, or leafy greens, such as Swiss chard, in addition to or in place of the carrots.
194
kcal
Calories
4
g
Fat
29
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup (2 ounces) grated Parmesan, 1 8- to 12-ounce package soba noodles or 1/2 16-ounce box whole-wheat spaghetti, 12 sea scallops, 6 cups vegetable broth, and more.
Yes, Scallop And Soba Soup falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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