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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during Christmas week for a change of pace. Ingredients:
1 teaspoon lite olive oil (or other veggie oil) |
4 garlic cloves, finely chopped |
3 cups chinese cabbage, thinly sliced |
4 cups defatted chicken stock |
6 ounces small shrimp, peeled and deveine |
6 ounces bay scallops (if they are large cut them in half horizontally) or 6 ounces sea scallops (if they are large cut them in half horizontally) |
3 tablespoons light soy sauce |
2 tablespoons rice wine or 2 tablespoons white vinegar |
1/2 lb chinese wheat noodles or 1/2 lb linguine |
2 scallions, peeled & chopped |
Directions:
1. In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
2. Add cabbage & 1/4 of the chicken stock.
3. Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
4. Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.
5. Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use).
6. Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
7. Sprinkle with scallions.
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