Homemade soups really don’t get any simpler than this. You can probably make this fresh, clean, asian-inspired dish in the same time it takes to heat a can of condensed soup. The best part is, this tastes nothing like soup from a can. If you don’t have scallops, give shrimp a try. You don’t eat shellfish? No problem. Cut fish filets into thin, uniform pieces and use them in place of the scallops.
Time: 20 minutes
Serves: 4
Ingredients:
4 cups vegetable stock 2 teaspoons ginger – finely chopped 1 clove garlic – finely chopped or grated 2 teaspoons soy sauce Sugar substitute equivalent to 1 teaspoon sugar 4 leaves chard – roughly torn 2 ounces shitake mushrooms – stem discarded 8 ounces large scallops – sliced into medallions ½ teaspoon sesame oil 2 cups bean sprouts Additional soy sauce or salt 4 green onions – slicedPreparation:
Pour the stock into a large pot and bring to a boil.
Stir in the ginger, garlic, soy sauce, sugar substitute, chard and mushrooms. Return to mixture to a boil, then reduce heat to simmer for two minutes.
Add the scallops and simmer for thirty seconds.
Remove the pot from heat and stir in the bean sprouts.
Add soy sauce or salt to taste and serve topped with the green onions.