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Chinese Seafood Soup




Source of Recipe


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List of Ingredients




1 Teaspoon Olive Oil
3 Garlic Cloves, finely minced
3 Cups Chinese Cabbage, thinly sliced
4 Cups Chicken Stock, defatted, divided
6 Oz Small Shrimp, peeled and deveined
6 Oz Bay or Sea Scallops
3 Tablespoons Soy Sauce
2 Tablespoons Rice-wine Vinegar
8 Oz Linguine
2 Green Onions, trimmed and sliced diagonally

Recipe



In a medium-size saucepan, heat oil over medium heat. Add garlic and stir until golden, about 1 minute. Add cabbage and ¼ cup stock. Bring to a simmer and cook until cabbage is wilted, about 1 minute. Add remaining 3-1/2 cups stock, shrimp, scallops, soy sauce and vinegar. Return to a simmer and cook until shrimp and scallops are opaque in the center, about 1 minute.

Meanwhile, in a large pot of boiling, salted water, cook linguine until al dente, 8 to 10 minutes. Drain in a colander and divide among 4 large soup bowls.

Ladle soup over noodles and sprinkle with green onions.

4 Servings