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Chinese Seafood Soup

November/December 1994

Your rating: None Average: 4 (14 votes)

If you have large sea scallops, cut them in half horizontally before adding to the soup.



READER'S COMMENT:
"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...
Chinese Seafood Soup Recipe

Makes: 4 servings

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Total Time:

Ingredients

  • 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

Preparation

  1. 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.
  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.

Nutrition

Per serving: 352 calories; 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.

Nutrition Bonus: Selenium & Vitamin C (37% daily value), Magnesium (21% dv), Iron (20% dv), Vitamin A (18% dv).

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1 vegetable, 2 lean meat



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