Scallop Noodle Soup

Comforting, nourishing, and simple, this Scallop Noodle Soup is a wholesome meal that brings the family together. Tender Far West Scallops add a natural sweetness and protein boost, while the light broth and fresh vegetables make it easy on the stomach and rich in essential nutrients. Perfect for children and seniors alike, this heartwarming bowl supports energy, immunity, and wellness. A delicious way to enjoy seafood in a gentle, balanced meal.

Servings: 2–3

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Ingredients

• 8–10 Food Explorer’s Far West Scallops

• 120 g thin noodles (egg noodles, mee suah, or rice vermicelli)

• 1L chicken or vegetable stock (halal-certified)

• 2 cloves garlic, smashed

• 1-inch piece fresh ginger, sliced

• 1 small carrot, julienned

• ½ cup baby spinach or bok choy, chopped

• 1 tbsp light soy sauce (halal-certified)

• ½ tsp sesame oil

• Salt and white pepper, to taste

• Spring onion or coriander, chopped for garnish

Instructions

Step 1: Prepare Broth

1. In a pot, bring stock to a boil. Add garlic and ginger.

2. Reduce heat and simmer for 5 minutes to infuse flavor. Remove garlic and ginger if desired.

Step 2: Cook Noodles

1. In a separate pot, cook noodles according to package instructions. Drain and set aside.

Step 3: Cook Vegetables

1. Add carrots and greens to the simmering broth. Cook for 2–3 minutes until tender.

Step 4: Cook Scallops

1. Add scallops to the broth. Cook for 2 minutes until opaque and tender.

Step 5: Season

1. Stir in soy sauce, sesame oil, salt, and white pepper to taste.

Step 6: Serve

1. Divide noodles into bowls. Ladle broth, scallops, and vegetables over noodles.

2. Garnish with chopped spring onions or coriander. Serve immediately.

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