Chinese Seafood Soup

"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."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. I'm thrilled to be the first to review this delicious soup, Bergy! How has this gem of a recipe gone unreviewed for so long? I subbed thin rice noodles (delicious!) and I also broke up a sheet of nori for some color and because I love seaweed. This is a lovely mild seafood soup. Be sure to not overcook the scallops and shrimp!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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