Wash and then peel, trim, cut, chop, slice, dice or julienne vegetables as you wish. Rinse sea scallops and then pat dry.
Pour vegetable broth into a medium-sized pot. Bring to a boil and then reduce to simmer. Stir in garlic, ginger and salt. Cover.
Bring 5 cups of salted water to a boil. Add dried noodles and cook as directed. Drain and divide into two soup bowls.
At the same time, bring a medium sized skillet to medium-high temperature. Add butter and olive oil, allowing them to blend and come to temperature. Add scallops, being careful not to crowd them in the skillet. Sear one side, about 3-4 minutes, turn over and repeat. Once cooked, remove from skillet and allow to rest.
Return broth to a boil. Add vegetables and cook for 4 minutes.
Using a slotted spoon, remove all of the vegetables from the broth. Spoon onto cooked noodles, dividing them evenly between the two bowls.
Transfer two seared scallops into each bowl. Ladle equal amounts of boiling broth into each bowl.
Add a dash of hot sauce to each bowl and garnish both with a sprinkling of microgreens.
Serve immediately.
Asian Seafood Soup
Ingredients
2½ C vegetable broth
4 sea scallops, rinsed and patted dry
2 C gluten free noodles, cooked as directed
1 carrot, peeled and julienned
2 celery ribs, thinly sliced
2 red radish, trimmed and thinly sliced
1 C spring peas, shelled, pods discarded
2 C shiitake mushroom caps, thinly sliced
1 scallion, trimmed and thinly sliced
2 cloves garlic, shredded
1 T fresh ginger, skinned and shredded
1 T unsalted butter
1 T extra virgin olive oil
1 tsp kosher salt, more to taste
dash sriracha or other hot sauce
garnish with sprinkling of micro greens
Directions
Wash and then peel, trim, cut, chop, slice, dice or julienne vegetables as you wish. Rinse sea scallops and then pat dry.
Pour vegetable broth into a medium-sized pot. Bring to a boil and then reduce to simmer. Stir in garlic, ginger and salt. Cover.
Bring 5 cups of salted water to a boil. Add dried noodles and cook as directed. Drain and divide into two soup bowls.
At the same time, bring a medium sized skillet to medium-high temperature. Add butter and olive oil, allowing them to blend and come to temperature. Add scallops, being careful not to crowd them in the skillet. Sear one side, about 3-4 minutes, turn over and repeat. Once cooked, remove from skillet and allow to rest.
Return broth to a boil. Add vegetables and cook for 4 minutes.
Using a slotted spoon, remove all of the vegetables from the broth. Spoon onto cooked noodles, dividing them evenly between the two bowls.
Transfer two seared scallops into each bowl. Ladle equal amounts of boiling broth into each bowl.
Add a dash of hot sauce to each bowl and garnish both with a sprinkling of microgreens.
Serve immediately.
Asian Seafood Soup
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Get ready for a healthy, low-fat meal bursting with big flavours!
We’re serving up bowls of deliciousness with our ASIAN SEAFOOD SOUP recipe!
This recipe is a wonderful go-to meal for those evenings when you’re pressed for time but still want something delicious and satiating. It also allows lots of room for interpretation, so as you read on, consider the tweaks you might try to make this recipe your own.
Because this recipe is so wonderful, you might want to BOOKMARK this page for future reference or, PIN it to a favourite PINTEREST board. Many of our readers and followers tell us they make it often. Rightly so, it’s super good!
Here are a few tips for success:
All of the ingredients gathered for this recipe should be readily available in your favourite supermarket or grocery store. Since not every store has a fresh seafood section you may need to use frozen scallops or another favourite frozen option like shrimp. Both will still taste excellent in this soup recipe.
Take a bit of extra time preparing your vegetables. Doing some fine slicing, shaving or cutting vegetables on an angle will give this soup a more visually appealing look. Never forget, the eyes eat first, so make it look as good as it tastes.
Two suggestions on how to get your scallops to sear perfectly. First, you’ll want to rinse them really well to wash away any sand or grit. The second tip is to then pat them dry before you place them into the hot skillet to sear. Dry scallops always cook to perfection.
One of the best steps to this recipe happens when it all comes together so to speak. I love the moment when you ladle the tasty broth over the cooked noodles, blanched vegetables and seared scallops. We suggest you use this PURE VEGETABLE BROTH enhanced with ginger and garlic as directed. Make sure that broth is boiling hot, and you’re golden!
Enjoy this Asian Seafood Soup with choice veggies, noodles and scallops tonight!
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Products used in this recipe
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Wash and then peel, trim, cut, chop, slice, dice or julienne vegetables as you wish. Rinse sea scallops and then pat dry.
Pour vegetable broth into a medium-sized pot. Bring to a boil and then reduce to simmer. Stir in garlic, ginger and salt. Cover.
Bring 5 cups of salted water to a boil. Add dried noodles and cook as directed. Drain and divide into two soup bowls.
At the same time, bring a medium sized skillet to medium-high temperature. Add butter and olive oil, allowing them to blend and come to temperature. Add scallops, being careful not to crowd them in the skillet. Sear one side, about 3-4 minutes, turn over and repeat. Once cooked, remove from skillet and allow to rest.
Return broth to a boil. Add vegetables and cook for 4 minutes.
Using a slotted spoon, remove all of the vegetables from the broth. Spoon onto cooked noodles, dividing them evenly between the two bowls.
Transfer two seared scallops into each bowl. Ladle equal amounts of boiling broth into each bowl.
Add a dash of hot sauce to each bowl and garnish both with a sprinkling of microgreens.
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