Last night I wanted something a little lighter for dinner since we’ve had some heavy meals as of late and I also wanted something easy. The store had some nice scallops on sale and that inspired me to make scallops in a miso broth. This could easily be served with rice, but I didn’t feel like waiting for the rice to be finished and soba noodles take all of about 4 minutes, so the choice was easy. Plus, my daughter was asking for noodles, win/win in my opinion.
You could easily substitute shrimp for the scallops if you wanted. Also, the vegetables could be changed as well. I love dishes like this that you can customize to fit your tastes and what you have on hand.
For the Recipe:
3 c. chicken stock (preferably homemade)
4 tbsp. white miso paste
2″ nub of ginger, julienned, to really give it a ginger punch save about 1/4 to add right at the end (if this is too much ginger you can definitely reduce)
1 lb. sea scallops
1 carrot, sliced thin
3 baby bok choi bunches, sliced
1/4 cabbage head, sliced thin
4 green onions, cut into 1/2″ pieces
8 oz package of soba noodles (you could also use bean thread), cooked according to package directions
Start the water for the soba noodles. You can cook these while you make the scallops. In a saucepan large enough to hold all ingredients add the chicken stock, ginger (minus what you save for the end if you choose), and miso paste. Stir well and bring to a simmer. Add the scallops and carrots, cook for about 4 minutes covered. Next add the bok choi and cabbage and cook an additional 2 minutes.
To serve, I put some noodles in a bowl, place some scallops and vegetables on top then add broth.