Rating: 4 stars
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  • 4 star values: 1
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If you have large sea scallops, cut them in half horizontally before adding to the soup.

Source: EatingWell Magazine, November/December 1994


Recipe Summary test

25 mins


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; protein 24.1g; carbohydrates 47.9g; dietary fiber 4.2g; sugars 3.5g; fat 3.4g; saturated fat 0.3g; cholesterol 63.8mg; vitamin a iu 902.8IU; vitamin c 21.1mg; folate 27mcg; calcium 96.3mg; iron 3mg; magnesium 64.7mg; potassium 509.1mg; sodium 1543.3mg; thiamin 0.3mg.

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