(The ad below will not display on your printed page)
Chinese Seafood Soup
EatingWell Test Kitchen
“If you have large sea scallops, cut them in half horizontally before adding to the soup.”
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
1Heat oil in a medium saucepan over medium heat. Add garlic and stir until golden, about 1 minute. Add cabbage and ¼ 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.
2Meanwhile, 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.
3Ladle the soup over the noodles and sprinkle with scallions.