30-Minute Bay Scallop Noodle Soup
Silky broth-based noodle soup featuring tender bay scallops and crisp-tender vegetables wok-seared in a savory ginger-soy glaze. The contrast of al dente spaghetti, sweet scallops, and umami-rich broth makes this an elegant weeknight dinner or impressive dinner party centerpiece. Shao Hsing rice wine and chili bean sauce add depth; serve immediately while the broth is hot and vegetables retain their snap.
Ingredients
- 12 ounces bay scallops, rinsed and patted drymedium shrimp or diced firm white fish1:1seafoodadds shellfish
adjust cook time by 30 seconds for shrimp
- 2 tablespoons dry sherry or Shao Hsing rice winedry sherry1:1alcohol
virtually identical for this application
- 1 teaspoon chili bean saucesriracha0.5 to 1 teaspoon per tablespoonheat and flavor
adds more heat, less fermented depth
- 2 tablespoons soy sauce
- 4 teaspoons sesame oil
- ground white pepper, to taste
- 4 ounces enoki mushrooms, roots trimmed, separated into clusters
- 1 quart chicken broth
- 3 ginger slices, smashed
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 1 cup carrots, julienned
- ½ pound bok choy, cut into 1/2 inch crosswise slices
- ¼ teaspoon salt
- 8 ounces spaghetti, cooked al dente
Instructions
- 1
Rinse and pat dry scallops thoroughly.
- 2
Mix sherry and chili bean sauce in a small bowl.
- 3
Set out four large soup bowls and divide soy sauce, sesame oil, and white pepper equally among them.
- 4
Trim enoki mushroom roots about 1 1/4 inches above the base and separate into small clusters.
- 5
Bring chicken broth and ginger slices to a boil in a medium saucepan, then reduce to very low simmer, cover, and keep warm.
- 6
Heat wok over high heat, add oil and minced ginger, stir fry for 10 seconds.
- 7
Push ginger to the side, add scallops in a single layer, cook without stirring for 1 minute.
- 8
Add enoki mushrooms, carrots, and bok choy, stir fry for 1 minute.
- 9
Add salt and sherry mixture, stir fry for 1 minute until vegetables are crisp-tender. Turn off heat.
- 10
Divide cooked spaghetti among bowls and toss with the soy sauce and sesame oil mixture.
- 11
Divide scallop and vegetable mixture evenly among bowls.
- 12
Top each bowl with 1 cup of hot broth and serve immediately.
Tips
Pat scallops completely dry before cooking to achieve a golden sear and prevent them from steaming.
Keep broth at a gentle simmer to maintain its heat while you sear the scallops and vegetables.
Divide and toss noodles with seasonings in bowls before adding hot broth and toppings to ensure even flavor distribution.
Good to Know
Scallop and vegetable mixture keeps refrigerated for 2 days; reheat gently in wok with splash of broth to restore texture. Broth stores separately for 3 days. Do not refrigerate cooked spaghetti with broth as it becomes mushy.
Prep vegetables and mince ginger up to 4 hours ahead. Marinate scallops in sherry-chili mixture up to 2 hours ahead. Cook spaghetti and keep in single layer on oiled parchment to prevent sticking. Broth can be made up to 1 day ahead and reheated.
Divide noodles and seasonings into warmed soup bowls before service. Sear scallops and vegetables in wok immediately before serving. Ladle hot broth tableside for dramatic presentation. Serve with extra sesame oil and white pepper on the side.
Common Mistakes
Do not overcrowd wok when searing scallops to avoid steaming; use a single layer and resist stirring for first minute to achieve proper caramelization.
Do not stir constantly during the final minute of stir-frying; one minute total per addition allows vegetables to stay crisp-tender and not turn mushy.
Do not use scallops that are wet from thawing; pat very dry or they will release moisture and braise instead of sear.
Do not let broth boil vigorously or the ginger flavor becomes bitter; keep at a bare simmer.
Substitutions
adjust cook time by 30 seconds for shrimp
adds more heat, less fermented depth
Full guide →FAQ
Can I use frozen scallops?
Yes, but thaw them completely in the refrigerator overnight, then pat very dry with paper towels before cooking. Excess moisture prevents proper searing. Avoid quick-thaw methods as they damage the delicate texture.
What if I don't have a wok?
A large skillet or saucepan works, though you'll have less wok hei (breath of the wok). Increase heat to compensate and work in batches if needed to maintain high temperature and avoid overcrowding.
Can I make this ahead and reheat?
Cook components separately. Refrigerate broth and scallop-vegetable mixture for up to 2 days in separate containers. Reheat broth gently; warm scallop mixture in wok with splash of water to restore texture. Cook fresh noodles or reheat gently before serving.