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Chinese Seafood Soup

  • 25 m
  • 25 m
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


  • 1 Heat 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.
  • 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.
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