Scallop-Mushroom Noodle Soup

• 3 quarter-size slices (1/4 inch thick) fresh ginger
• 1/4 lb. mushrooms
• 3 scallions
• 1/2 lb. bay or sea scallops
• 4 c. chicken broth
• 1 tsp. oriental sesame oil
• 1/4 tsp. red pepper flakes
• 1/2 lb. Chinese noodles
• 1/4 lb. bean sprouts (soy or mung beans)
• 1/4 lb. snow peas

1. Bring a large pot of water to a boil.
2. Meanwhile, shred or mince the ginger.
3. Cut the mushrooms into thin slices.
4. Cut the scallions into slivers, 1 1/2-inch long.
5. If using sea scallops, cut into quarters.
6. In a large saucepan, bring the chicken broth, ginger, sesame oil and red pepper to a boil over medium-high heat. Add noodles to the first pot of boiling water and cook 3 minutes. When broth comes to a boil, add sea scallops, sprouts, snow peas and mushrooms.
7. Reduce heat, cover and cook 2 minutes.
8. Add scallions and cook 30 seconds.
9. Drain noodles and add.

quarter, mushrooms, scallions, chicken broth, sesame oil, red pepper, chinese noodles, bean sprouts, snow peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985262 (may not work)