Seafood Soup

Ingredients

 * 1 teaspoon  lite olive oil (or other veggie oil)
 * 4 cloves garlic, finely chopped
 * 3 cups Chinese cabbage, thinly sliced
 * 4 cups de-fatted 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

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.