Scallop-Mushroom Noodle Soup Recipe

Name: Scallop-Mushroom Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarter-size slices (1/4 inch thick) fresh ginger; 1/4 lb. mushrooms; 3 scallions; 1/2 lb. bay or sea scallops; 4 c. chicken broth; 1 tsp. oriental sesame oil; 1/4 tsp. red pepper flakes; 1/2 lb. Chinese noodles; 1/4 lb. bean sprouts (soy or mung beans); 1/4 lb. snow peas

Servings: persons

1
Bring a large pot of water to a boil.
2
Meanwhile, shred or mince the ginger.
3
Cut the mushrooms into thin slices.
4
Cut the scallions into slivers, 1 1/2-inch long.
5
If using sea scallops, cut into quarters.
6
In a large saucepan, bring the chicken broth, ginger, sesame oil and red pepper to a boil over medium-high heat. Add noodles to the first pot of boiling water and cook 3 minutes. When broth comes to a boil, add sea scallops, sprouts, snow peas and mushrooms.
7
Reduce heat, cover and cook 2 minutes.
8
Add scallions and cook 30 seconds.
9
Drain noodles and add.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 quarter-size slices (1/4 inch thick) fresh ginger, 1/4 lb. mushrooms, 3 scallions, 1/2 lb. bay or sea scallops, and more.

Yes, Scallop-Mushroom Noodle 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.

That's it — enjoy your meal!

Scallop-Mushroom Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions