Chinese Seafood Soup
From cherylannxo 15 years ago
- 10 minutes to make
- Serves 4
A very good and warming soup.
Ingredients
- 1 tsp. canola oil shopping list
- 3 cloves garlic, finely chopped shopping list
- 3 cups thinly sliced napa cabbage shopping list
- 4 cups chicken broth, divided shopping list
- 8 oz. small shrimp, peeled and deveined shopping list
- 8 oz. bay or sea scallops shopping list
- 3 Tbsp. soy sauce shopping list
- 2 Tbsp. rice wine vinegar or distilled white vinegar shopping list
- 8 oz. Chinese wheat noodles or linguini shopping list
- 2 scallions, trimmed and chopped shopping list
- 3 Tbsp. chopped cilantro shopping list
- 2 Tbsp. mint shopping list
How to make it
- 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 the scallops are opaque in the center, about 1 minute.
- Mean while, cook noodles in a large pot of boiling salted water just until tender, 2-5 minutes. If using linguini, cook until al dente, 8-10 minutes. Drain in a colander and divide among 4 large soup bowls.
- Ladle the soup over the noodles and sprinkle with scallions, cilantro and mint
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