3-1/2 oz. uncooked buckwheat noodles
1 tsp. olive oil
1 c. thinly sliced Shiitake mushrooms caps
2 minced garlic cloves
3 c. fat-free chicken broth
1 c. water
1 tsp. grated lemon rind
2 tbsp. lemon juice, divided
3 c. diagonally cut asparagus
1 lb. bay scallops
3 tbsp. fresh chopped basil
1/4 tsp. salt
1/4 tsp. crushed red pepper
2 tbsp. sliced green onions

Cook noodles as directed, drain, set aside.

Heat oil in large dutch oven over medium-high heat. Add mushrooms and garlic. Saute for 3 minutes or until light brown. Add broth, water, lemon rind, and 1 tablespoon lemon juice. Bring to boil, add asparagus, cook 1 minute. Reduce heat, add scallops. Simmer for 4 minutes.

Stir in cooked noodles, remaining lemon juice, basil, salt, and red pepper. Cook 1 minute. Divide evenly among 4 bowls. Sprinkle with green onions.

Submitted by: Sherry Monfils