This Noodle Soup with Stir-Fried Bay Scallops and Enoki Mushrooms recipe is a great way to incorporate stir-fried ingredients into soup.
This soup also introduced me to adding ginger to chicken broth. This was a revelation.
To create this broth, you bring "regular" chicken broth to a boil, toss in a few smashed ginger slices, and then let the broth simmer while you create the add ins. The resulting broth is just amazing. I'm pretty sure if you have been raised on real Chinese food, you are saying "where have you been?"
This stuff is gooooood! You can't see the noodles under the veggies and scallops, but they are amazing. I could pretty much imagine them for breakfast! Seriously. I'm currently eating the leftover noodles cold straight out of the refrigerator.
Along with bay scallops, this recipe calls for enoki mushrooms. They are a long thin white mushroom with a mild flavor and texture. They blend in well with a noodle dish.
They come in a clump with a single root. You cut off the roots of the mushrooms, and then separate them into smaller clusters.
About Enoki Mushrooms:
Enoki mushrooms have a fairly mild taste, and their cooked texture is kind of like noodles. In fact, you can add a handful to any noodle soup and they will blend in beautifully.
You can find enoki mushrooms in any Asian grocery store, but they are also becoming more mainstream. I was actually able to find them at my Ralph's (Kroger) at one point.
To store them, keep them in a paper bag in the refrigerator, but not in the vegetable drawer.
This recipe also calls for bay scallops, Shao Hsing rice wine, chili bean sauce, soy sauce, sesame oil, white pepper, chicken broth, ginger, julienned carrots, shredded bok choy, and Chinese egg noodles. I love how this dish comes together.
Tips for Making This Noodle Soup with Stir-Fried Bay Scallops:
Once you have prepped the ingredients, you simmer a quart of chicken broth with three slices of smashed ginger. The ginger adds so much flavor to the broth.
In another saucepan/burner, you get water ready to boil your noodles. On the third burner, you prepare the stir fry of bay scallops, ginger, enoki mushrooms, carrots, and bok choy. You add the Shao Hsing rice wine and chili bean sauce to the stir fry at the end. Once the stir fry is prepared, set it aside and prepare the noodles.
What I love about this is that you put some soy sauce, sesame oil, and white pepper in the bottom of the serving bowls. You then add the noodles to the bowls and toss them with the soy/sesame concoction. So good. The resulting noodles are amazing. I'll be using this technique forever.
Next, you top the noodles with the stir fry ingredients. Finally, you pour the broth into each bowl.
This is an amazing dish, and definitely one I will be making again.
This post has been updated and spiffed up from December, 2015. The recipe has been adapted from my favorite stir-fry cookbook, Stir Frying to the Sky's Edge by Grace Young. The book includes stir-frying recipes from the Chinese diaspora, and is totally amazing.
I learned how to stir fry from this book. If you only have room for one stir frying cookbook, get this one.
My copy is well worn and well loved.
The Sunday Funday group is posting recipes that include mushrooms and our host is Sneha's Recipe!
- Beef Stroganoff With Oyster Mushrooms from Sneha’s Recipe
- Butter-Braised Cardoons and Oyster Mushrooms from Culinary Adventures with Camilla
- Grilled New York Strip Steak with Caramelized Mushrooms and Burrata from A Day in the Life on the Farm
- Mini Mushroom Burger Bites from Sid's Sea Palm Cooking
- Mushroom Masala from Mayuri's Jikoni
- Pork Chops with Garlic Butter Mushrooms from Amy's Cooking Adventures
More great recipes using mushrooms:
Mushroom, Spinach, and Sausage Strata
Noodle Soup with Stir-Fried Bay Scallops and Enoki Mushrooms
Ingredients
- 12 ounces bay scallops
- 2 tablespoons dry sherry or Shao Hsing rice wine
- 1 teaspoon chili bean sauce
- 2 tablespoons soy sauce
- 4 teaspoons sesame oil
- Ground white pepper
- 4 ounces enoki mushrooms (about 2 cups)
- 1 quart chicken broth
- 3 ginger slices, smashed, plus 1 tablespoon minced ginger
- 2 tablespoons vegetable oil
- 1 cup julienned carrots
- 1/2 pound bok choy, cut into 1/2 inch slices cross-wise
- 1/4 teaspoon salt
- 8 ounces spagghetti, cooked al dente according to the package directions
Instructions
- Rinse and pat dry the scallops.
- Combine the sherry/rice wine with the chili bean sauce in a small bowl.
- Set out four large soup bowls and add 1/2 teaspoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of white pepper to each.
- Cut off the roots of the enoki mushrooms, about 1 1/4 inches above the root. Separate the mushrooms into small clusters.
- In a medium saucepan, bring the chicken broth and ginger slices to a boil. Lower the heat to a very low simmer, cover, and keep warm while you are preparing the scallops and vegetables.
- Heat a 14-inch wok over high heat. Add the oil, the minced ginger, and stir fry for 10 seconds. Move the ginger to the side and add the scallops, spreading them out into a single layer. Cook without stirring for 1 minutes, and then add the mushrooms, carrots, and bok choy, and stir fry for 1 minutes. Add the salt, the rice wine mixture, and stir fry for 1 minutes. The vegetables should be crisp tender. Turn off the heat and set aside.
- Divide the spaghetti among the soup bowls and toss with the soy sauce and sesame oil.
- Divide the scallop and vegetable mixture among the bowls and top with 1 cup of the broth.
Nutrition Facts
Calories
328.71Fat (grams)
13.42Sat. Fat (grams)
1.48Carbs (grams)
18.82Fiber (grams)
3.44Net carbs
15.38Sugar (grams)
4.84Protein (grams)
22.54Sodium (milligrams)
2304.19Cholesterol (grams)
40.49
You've got steam AGAIN!!!! You are turning into a pro-steam-photographer, my friend!
ReplyDeleteyou know, I usually add a little ginger to my chicken broth, learned that trick in a cooking forum years ago and fell in love with it - isn't it amazing how bright and "interesting" the broth gets?
Great post, Karen!
I'm definitely tardy to the ginger in chicken broth party! So good! It is amazing! I'm kind of thinking it is healthy that way too.
DeleteStunning photos as always! Love the last pic. So envious of your photography.
ReplyDeleteThanks Cathy =) If I make the stir fry early enough (3 in the afternoon), I can plunk it next to this window with great lighting and shoot the photo. Any later this time of year and I'm not so lucky.
DeleteI love the flavor of this soup - it sounds so cozy!
ReplyDeleteThank you!
DeleteThis soup sounds absolutely luscious. I can't wait to serve this up.
ReplyDeleteThank you! You can whip it up pretty fast too, with or without the mushrooms.. or with a different kind of mushroom.
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