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Asian Broth with Poached Shrimp, Scallops, and Soba Noodles Photo: Dana Gallagher

Asian Broth with Poached Shrimp, Scallops, and Soba Noodles

Martha Stewart Living, May 2000 http://www.marthastewart.com/132195/asian-broth-poached-shrimp-scallops-and-soba-noodles
5
Rated
100100(1)1
  • Yield Serves 6

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

Directions

  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.
  2. Reduce to a simmer; stir in chestnuts, snap peas, and cabbage. Add noodles; stir, and cook until al dente, about 8 minutes.
  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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