Name: Asian Broth with Poached Shrimp, Scallops, and Soba Noodles
Ingredients: 1 tablespoon extra-virgin olive oil; 3 cloves garlic, thinly sliced; 1 bunch (about 6) scallions, greens and whites separated, cut into 1/4-inch slices; 8 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch slices; 2 tablespoons sake; 1/4 cup grated ginger; 1/4 cup sliced water chestnuts; 6 ounces sugar snap peas, strings removed; 1/2 medium green cabbage, cut in half, then cut crosswise into 1/4-inch strips; 3 ounces dried soba or buckwheat noodles; 1/2 pound sea scallops, muscle removed, each cut in half crosswise; 1/2 pound large shrimp, peeled, tails left on; 2 tablespoons low-sodium soy sauce; 1 teaspoon salt; 1/4 teaspoon freshly ground pepper

Step 1
Heat oil in a stockpot over medium heat. Add garlic and scallion whites; cook about 3 minutes. Add mushrooms; stir to coat. Stirring occasionally, cook mushrooms until tender, about 3 minutes. Add sake; scrape up any browned bits on bottom of pan. Stir in grated ginger and any accumulated ginger juice. Add 8 cups water; bring to a boil.

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Step 2
Reduce to a simmer; stir in chestnuts, snap peas, and cabbage. Add noodles; stir, and cook until al dente, about 8 minutes.
Step 3
Stir in scallops, shrimp, soy sauce, salt, and pepper. Cook until seafood is cooked through, about 3 minutes. Serve garnished with scallion greens.

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Asian Broth with Poached Shrimp, Scallops, and Soba Noodles

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