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!
- 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 See How It's Made
- In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
- Add cabbage & 1/4 of the chicken stock.
- Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
- Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.
- 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).
- Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
- Sprinkle with scallions.