4 bundles dried soba noodles
4 cups vegetable or vegetarian chicken stock
4 1/2 inch thick slices fresh ginger, smashed
1 tablespoon thinly sliced garlic
2 tablespoons canola oul
1 pound sea scallops
8 ounces baby bok choy stalks, separated and trimmed
2 teaspoons sesame oil
1/4 cup bean sprouts
Cook noodles according to package directions. When noodles are al dente, drain and rinse under cold water.
In a suacepan over high heat, bring broth and ginger to a boil. cCover, reduce heat to low, and simmer five minutes.
Meanwhile, in a small skillet over medium heat, stir fry garlic in hot oil about two minutes or until just light golden. Remove from heat and set aside.
Return broth to boil over medium heat. Add scallops and bok choy and cook 203 minutes or untilthe scallops are almost fully opaque.
Add noodles to broth and scallps and cook until scallops are completley opaque and noddles are hot.
Ladle into bowls and garnish with sesame oil, garlic, and bean sprouts.