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



  • 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;

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