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Scallop and Soba Soup
- 1 8- to 12-ounce package soba noodles or 1/2 16-ounce box whole-wheat spaghetti
- 12 sea scallops
- 6 cups vegetable broth
- 6 scallions (white and green parts), halved lengthwise and cut into 1-inch pieces
- 3 medium carrots, sliced 1/4 inch thick
- 2 teaspoons low-sodium soy sauce, plus more to taste
Directions:View on Real Simple
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