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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A very good and warming soup. Ingredients:
1 tsp. canola oil |
3 cloves garlic, finely chopped |
3 cups thinly sliced napa cabbage |
4 cups chicken broth, divided |
8 oz. small shrimp, peeled and deveined |
8 oz. bay or sea scallops |
3 tbsp. soy sauce |
2 tbsp. rice wine vinegar or distilled white vinegar |
8 oz. chinese wheat noodles or linguini |
2 scallions, trimmed and chopped |
3 tbsp. chopped cilantro |
2 tbsp. mint |
Directions:
1. 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.
2. 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.
3. Ladle the soup over the noodles and sprinkle with scallions, cilantro and mint
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