3 oz. pkg. Chicken-flavor ramen noodle soup mix 2 tsp. Soy sauce 1/2 lb. Sea scallops 1 small head Bok choy or romaine lettuce 1/4 lb. cooked Ham 1 medium Carrot 1 tsp. grated & peeled Ginger root
1) Rinse scallops with running cold water to remove sand from crevices; cut each horizontally in half. Slice bok choy crosswise. Cut ham into 1/4-inch strips. Cut carrot into matchstick-thin strips.
2) Remove seasoning packet from soup mix. In 5-quart saucepot, heat packet and 6 cups water to boiling. Stir in bok choy, ham, carrot, soy sauce, and ginger; heat to boiling. Add scallops and noodles, stirring to separate noodles, and heat to boiling. Reduce heat to low; cook 1 minute.