Scallop and Soba Soup

Scallop and Soba Soup
Photo by John Kernick


  • 6 cups vegetable broth
  • ½ cup (2 ounces) grated Parmesan
  • 3 medium carrots, sliced 1/4 inch thick
  • 1 8- to 12-ounce package soba noodles or 1/2 16-ounce box whole-wheat spaghetti
  • 2 teaspoons low-sodium soy sauce, plus more to taste
  • 6 scallions (white and green parts), halved lengthwise and cut into 1-inch pieces
  • 12 sea scallops

Cook the soba or spaghetti according to the package directions. 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...

View full recipe at My Recipes


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