Chinese Seafood Soup

READY IN: 30mins
Recipe by Bergy

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.

Top Review by dianegrapegrower

Good, but will tweak it a bit next time - really wanted something green in the soup, and cabbage wasn't doing it - peas, maybe, or bok choy instead of the cabbage. Used low sodium chicken broth, and found we needed to add soy sauce at the table. Added ginger to broth - nice. and a tiny bit of chile/garlic paste. Served as a light dinner to offset the excess of an American Thanksgiving - and found it light but satisfying. As Bergy said - a baseline for improvisation. Thanks, Bergy!

Ingredients Nutrition

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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