Asian Broth with Poached Shrimp, Scallops, and Soba Noodles

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

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The main ingredients of this hearty Asian soup -- shrimp, scallops, and noodles -- were simmered in a broth of sake, shiitake mushrooms, and ginger.

Martha Stewart Living, May 2000

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Asian Broth with Poached Shrimp, Scallops, and Soba Noodles

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Asian Broth with Poached Shrimp, Scallops, and Soba Noodles

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