Scallop-Mushroom Noodle Soup
A flavorful seafood and mushroom noodle soup with fresh ginger and scallions, offering warm, aromatic comfort perfect for both casual and special occasions.
Ingredients
Instructions
- Bring a large pot of water to a boil.
- Meanwhile, shred or mince the ginger.
- Cut the mushrooms into thin slices.
- Cut the scallions into 1 1/2-inch slivers.
- If using sea scallops, cut into quarters.
- In a large saucepan, bring the chicken broth, ginger, sesame oil, and red pepper flakes to a boil over medium-high heat.
- Add the Chinese noodles to the boiling water and cook for 3 minutes.
- When the broth comes to a boil, add the sea scallops, bean sprouts, mushrooms, and red pepper flakes.
- Reduce heat, cover, and cook for 2 minutes.
- Add the scallions and cook for 30 seconds.
- Drain the noodles and add them to the soup.
Tips & Substitutions
For added depth of flavor, consider using shiitake or oyster mushrooms instead of standard varieties. If you prefer a milder dish, reduce the red pepper flakes or omit them entirely. You can substitute the chicken broth with vegetable broth for a vegetarian option. Fresh ginger can be replaced with ground ginger, but use less since it’s more potent.
Serving Suggestions
Serve the scallop-mushroom noodle soup hot, garnished with additional scallions for a fresh crunch. This dish pairs beautifully with a light side salad or steamed dumplings for a complete meal. For a more filling option, consider serving it alongside fried rice or another of your favorite Chinese recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over medium heat, adding a splash of water or broth if needed to loosen it up. Avoid microwaving, as it may overcook the scallops.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop-Mushroom Noodle Soup contains roughly 444 calories, with 20g protein, 57g carbohydrates, and 19g fat. It is an excellent source of vitamin D (314% of the Daily Value), vitamin C (102% of the Daily Value), and protein (41% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 653mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but ensure they are fully thawed before cooking. Thaw them overnight in the refrigerator or under cold running water for quick results. This will help maintain their texture and flavor in the soup.
What can I substitute for Chinese noodles?
If you can't find Chinese noodles, you can use other types of noodles such as rice noodles or even linguine. Just be sure to adjust the cooking time according to the package instructions to achieve the perfect texture.
How can I make this soup more nutritious?
To enhance the nutritional value, consider adding more vegetables like spinach, bok choy, or carrots. You can also stir in some cooked chicken or tofu for added protein, making it a heartier meal while still keeping it delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).