Braised Scallops in Spiced Broth with Soba Noodles

Preparation info
  • for


    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

Serve this as a small soupy starter or as a one-bowl lunch or supper. Normally in Southeast Asia the scallops would just be cooked in the soup, almost certainly becoming what Westerners regard as overcooked and slightly rubbery.


  • 115–225 g/ 4–8 oz soba noodles
  • 2 tbsp clarified butter or


Heat a pan of unsalted water. When it is just simmering, add the noodles, bring back to the boil, turn down the heat and simmer for 3-4 minutes. Drain in a colander and run cold water over them until they are cold.

Make the spice mixture by crushing all the ingredients together in a mortar with a pestle until fairly fine.

Heat the butter or oil in a medium pan. When hot, add the