Miso-Glazed Scallops with Soba Noodles

Miso-Glazed Scallops with Soba Noodles

20 Reviews
From: EatingWell Magazine, April/May 2005

This Japanese-inspired dish uses one sauce—a sweet/salt combination of mirin and miso—to make both the marinade for the scallops and the caramelized pan sauce for the noodles. A good pairing would be a simple green salad dressed with a citrus vinaigrette.

Ingredients 4 servings

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  • 8 ounces soba noodles, or whole-wheat spaghetti
  • 3 tablespoons white miso, (see Ingredient notes)
  • 2 tablespoons mirin, (see Ingredient notes)
  • 2 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 pound dry sea scallops, (see Ingredient notes), tough muscle removed
  • 2 teaspoons extra-virgin olive oil
  • 1 cup sliced scallions


  • Active

  • Ready In

  1. Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.
  2. Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.
  3. Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.
  • Ingredient Notes: Miso: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year.
  • Mirin: A low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
  • We prefer cooking with “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

Nutrition information

  • Per serving: 418 calories; 12 g fat(1 g sat); 3 g fiber; 52 g carbohydrates; 23 g protein; 34 mcg folate; 27 mg cholesterol; 8 g sugars; 0 g added sugars; 253 IU vitamin A; 5 mg vitamin C; 46 mg calcium; 3 mg iron; 873 mg sodium; 425 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 2 lean meat, 2 fat (mono)

Reviews 20

February 03, 2019
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By: AkikoGurrl
I hate it when people use totally different ingredients on a recipe and rate it but sadly, I’m one of those people today! I followed the recipe exactly but added maybe a pinch of Splenda Natural to the sauce in the pan. That’s it! I didn’t add it to the scallops while it was marinating but after. I was missing my miso salmon from Cheesecake Factory and even though this wasn’t close to it, it’ll do! I’ll definitely use the sauce for salmon and chicken. It has a nice umami taste. This recipe will go into rotation!
September 18, 2017
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By: Valerie Grant
Fantastic flavor. A few strongly-suggested changes: - As other readers have mentioned, there's nowhere near enough sauce; the noodles were basically dry. Next time I will literally triple the sauce ingredients. - I used white wine (no sugar added) instead of mirin. - I used rice noodles, cooked 3 minutes in boiling water and then drained. - After patting the scallops dry I dredged them in a bit of flour, then cooked them in a mix of oil and butter, to get good browning on them. - Per another reader's suggestion, I separately sautéed a chopped head of bok choy and added it to the noodles and sauce. Delicious!
April 22, 2015
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By: EatingWell User
Good We used red miso because there was no white miso at our store. The white miso would have been even better, but the red was still very good. A keeper! Pros: Easy, fast
July 07, 2012
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By: EatingWell User
My family and I loved this recipe, I made several small changes: I added fresh basil with the scallions, a small amount of splenda to the sauce and sprinkled a couple of tablespoons of chopped coconut cashews on top. It was excellent.
January 14, 2012
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By: EatingWell User
Savory and Umami I loved this recipe! Using what I had on hand, I made a few substitutes - brown rice miso, white wine instead of mirin and sushi vinegar. I also added some jumbo shrimp in with the scallops. The sauce was incredible. I only wish I had made extra. This will be a regular in my house! Pros: Easy, healthy, bursting with flavor Cons: None
August 20, 2011
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By: JennyR
Perfect! I didn't change a thing. The flavor is fantastic, and the scallops tasted great even though I am in the midwest and had to use the frozen bagged kind. Pros: Easy, Delicious
June 18, 2010
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By: EatingWell User
Spectacular. One change I did Spectacular. One change I did make was to double the amount of sauce so that it was enough to use over the fried rice I made. Allen Peterson Strasburg, VA
April 29, 2010
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By: EatingWell User
This was excellent and so EASY! I only had brown rice miso, but it worked fine. I didn't read the comments until after I made it, but I would try the sesame oil substitution next time (even though I'm trying to watch the saturated fat.) Once again- everyone loved it- even the 2-yr-old!
March 11, 2010
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By: EatingWell User
Made the dish according to the recipe the first time and it was outstanding. When making it for the second time, I added cleaned shrimp along with the scallops, and it was even better. Linda, Riverside, CA
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