Udon Noodle Soup with Baby Bok Choy

Serves 4

• 8 oz dried udon noodles
• 1 tsp soy sauce
• 1 lb sea scallops, about 1/4 inch thick
• 6 heads baby bok choy (about 6 oz) stalks separated
• 1 tsp roasted sesame oil
• 1 tbsp vegetable oil
• 1 tsp minced garlic
• 1 14.5 oz can chicken broth
• 1/4 tsp red-pepper flakes

1. Rinse scallops and pat dry.  In a 12 inch skillet, heat oil over high heat.  Add garlic and saute 5 seconds or until fragrant.  Add scallops and saute 2 minutes, or until just cooked through.  Transfer scallops to a plate.
2. Add 1 1/2 cups water to skillet, reduce heat to medium, and stir 1 minute, scraping up the browned bits. 
3. Next, in a 3 qt saucepan, combine broth, soy sauce, pepper flakes, and the garlic water from skillet.  Bring to a boil, covered, over high heat.  Add noodles and return to a rolling boil.  Reduce heat and simmer, uncovered, 7 minutes.  Remove from heat. 
4. Divide noodles among four bowls; reserve broth.
5. Return broth to a boil.  Add bok choy.  Cover and cook 1 minute, or until bok choy is bright green and just tender.  Remove from heat and stir in sesame oil.  Divide scallops, bok choy, and broth among bowls.