Chinese Seafood Soup

http://www.eatingwell.com/recipes/chinese_seafood_soup.html

From EatingWell:  November/December 1994

If you have large sea scallops, cut them in half horizontally before adding to the soup.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 1 teaspoon canola oil
• 3 cloves garlic, finely chopped
• 3 cups thinly sliced Napa (Chinese) cabbage
• 4 cups reduced-sodium chicken broth, divided
• 6 ounces small shrimp, peeled and deveined
• 6 ounces bay or sea scallops
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice-wine vinegar, or distilled white vinegar
• 8 ounces Chinese wheat noodles, or linguine
• 2 scallions, trimmed and chopped

Preparation

1. Heat oil in a medium saucepan over medium heat. Add garlic and stir until golden, about 1 minute. Add cabbage and 1/4 cup of the broth. Bring to a simmer and cook until the cabbage is wilted, about 1 minute. Add the remaining broth, shrimp, scallops, soy sauce and vinegar. Return to a simmer and cook until the shrimp and scallops are opaque in the center, about 1 minute.
2. Meanwhile, cook noodles in a large pot of boiling salted water just until tender, 2 to 5 minutes. If using linguine, cook until al dente, 8 to 10 minutes. Drain in a colander and divide among 4 large soup bowls.
3. Ladle the soup over the noodles and sprinkle with scallions.

Nutrition

Per serving : 352 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 84 mg Cholesterol; 48 g Carbohydrates; 30 g Protein; 4 g Fiber; 853 mg Sodium; 385 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 2 lean meat