If you have large sea scallops, cut them in half horizontally before adding to the soup. Source: EatingWell Magazine, November/December 1994

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

320 calories; 3.4 g total fat; 0.3 g saturated fat; 64 mg cholesterol; 1543 mg sodium. 509 mg potassium; 47.9 g carbohydrates; 4.2 g fiber; 4 g sugar; 24.1 g protein; 903 IU vitamin a iu; 21 mg vitamin c; 27 mcg folate; 96 mg calcium; 3 mg iron; 65 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
While this may not appeal to the masses it's worth trying because it's healthy and tastes wonnderful plus it's easy to make. I recommend using whole grain spaghetti noodles and adding some Asian Garlic Chili Sauce as well as some red pepper flakes. Without the 2 it was bland at first. This was also better the next day. Read More
Rating: 4 stars
Fish soup is really good. Any type of seafood you have on hand works well. I would recommend going to your local Asian Market and getting some fish bullion. I like the Korean kind that comes in a package and looks like little grains of brown salt. Ask for the kind that does not have MSG. Also Korean Hot Pepper Paste will really bring out the flavor in this soup. Read More