Vegetable Soup with Glass Noodles and Scallops

For the vegetable soup with glass noodles and scallops, soak the glass noodles in cold water. Cut the garlic, carrots and radishes into very thin slices (best done with a cucumber slicer).

Slice the white part of the young onion, and the green parts into rings. Cut leaves and stems of pak choi about 1 cm wide.

Chop the ginger. Cut scallop 2 or 3 times. Sauté white onion pieces, garlic and ginger in hot peanut oil.

Add pak choi and saute until it is collapsed. Deglaze with the soy sauce. Add water and simmer for about 5 minutes.

Add carrots, radishes and scallops and simmer for another 4 minutes. Cut glass noodles with scissors 3-4 times and drain the water.

Turn off the heat, mix in the glass noodles and young onion rings, and let sit for a few minutes.

Season the soup with soy sauce or salt and serve.

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