Seafood Soup
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[edit] Ingredients
- 1 teaspoon lite olive oil (or other veggie oil)
- 4 cloves garlic, finely chopped
- 3 cups Chinese cabbage, thinly sliced
- 4 cups defatted chicken stock
- 6 ounces small Shrimp, peeled and deveine
- 6 ounces bay Scallops or sea Scallops (if they are large cut them in half horizontally)
- 3 tablespoons light soy sauce
- 2 tablespoons rice wine or white vinegar
- 1/2 lb Chinese wheat noodles or linguine
- 2 scallions, peeled & chopped
[edit] 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.
5. Scallops soy& rice wine cook about 1 minute or just until the Shrimp& scallop are opaque.
6. 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).
7. Drain and place noodles in 4 large soup bowlsLadle soup over the noodles dividing the seafood& cabbage evenly.
8. Sprinkle with scallions.
Categories: Bhutani Recipes | Bhutani Soups | Pattypan squash Soup Recipes | Pan-fry Pattypan squash Recipes | Scallops Recipes | Chinese wheat noodles Recipes | Cabbage Recipes | White vinegar Recipes | Chicken stock Recipes | Olive oil Recipes | Linguine Recipes | Pattypan squash Recipes | Garlic Recipes | Water Recipes | Rice Recipes | Oil Recipes | Shrimp Recipes
