If you have large sea scallops, cut them in half horizontally before adding to the soup.
Active Time: 25 minutes |
Total Time: 25 minutes
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
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.
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.
Ladle the soup over the noodles and sprinkle with scallions.
Per serving :
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