Asian Broth with Poached Shrimp Scallops and Soba Noodles

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 bunch (about 6) scallions, greens and whites separated, cut into 1/4-inch slices
• 8 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch slices
• 2 tablespoons sake
• 1/4 cup grated ginger
• 1/4 cup sliced water chestnuts
• 6 ounces sugar snap peas, strings removed
• 1/2 medium green cabbage, cut in half, then cut crosswise into 1/4-inch strips
• 3 ounces dried soba or buckwheat noodles
• 1/2 pound sea scallops, muscle removed, each cut in half crosswise
• 1/2 pound large shrimp, peeled, tails left on
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper

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