Scallops in Noodle Broth
Method Broth Peel and crush ginger and garlic, then finely slice spring onions and carrot. Sauté them over a medium high heat with sesame oil. Add stock.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 400g scallops
- 4-6 cups veggies (like bok choy, carrot, wombok, cabbage, capsicum, sprouts)
- 4 bundles hotpot or rice noodles (about 250 g dry)
- 1L fish or chicken stock or broth
- 1 tablespoon miso paste
- 6 spring onions
- 3 cloves garlic
- 2cm ginger knob
- 1 tablespoon sesame oil
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