Asian Broth With Poached Shrimp, Scallops, And Soba Noodles

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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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