Slow-Simmered Miso-Glazed Scallops with Soba Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Elegant scallops glazed in a savory-sweet miso broth, served over nutty soba noodles for a deeply satisfying meal that requires mindful attention to perfect the sauce. This japanese-inspired seafood (gluten-free, high-protein) ready in about 45 minutes pairs sea scallops, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.4 (8 ratings) Prep: 20 min Cook: 25 min Serves 4 Japanese cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk 2 tbsp white miso paste, 1 tbsp mirin, 1 tsp rice vinegar, and 1/2 tsp grated ginger until smooth. Set aside.
  2. Step 2: Bring a large pot of salted water to a boil. Add 8 oz soba noodles and cook for 7 minutes until tender but still firm. Drain, rinse under cold water, and toss with 1 tbsp sesame oil to prevent sticking.
  3. Step 3: Heat a large skillet over medium-high heat. Pat 12 oz sea scallops dry with paper towels, then sear for 2 minutes per side until golden brown. Remove scallops and set aside.
  4. Step 4: Add 1/2 cup shelled edamame and 2 cups chopped bok choy to the same skillet. Sauté for 3 minutes until bright green and slightly wilted. Stir in the miso glaze mixture and 1 tsp soy sauce, cooking for 2 minutes until thickened and glossy.
  5. Step 5: Add the cooked soba noodles to the skillet, tossing to coat evenly. Return scallops to the skillet and heat through for 1 minute. Garnish with 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Slow-Simmered Miso-Glazed Scallops with Soba Noodles take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Miso-Glazed Scallops with Soba Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sea scallops from drying out.

Can I substitute ingredients in Slow-Simmered Miso-Glazed Scallops with Soba Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Miso-Glazed Scallops with Soba Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Simmered Miso-Glazed Scallops with Soba Noodles gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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