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 de-veined
 * 6 ounces bay scallops or sea scallops (if they are large cut them in half horizontally)
 * 3 tablespoons light soy sauce
 * 2 tablespoons or white vinegar
 * ½ lb Chinese wheat noodles or linguine
 * 2 scallions, peeled & chopped

Directions

 * 1) In a saucepan heat the oil, add garlic and stir until golden about 1 minute.
 * 2) Add cabbage and ¼ 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 and rice wine cook about 1 minute or just until the shrimp and 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 bowls
 * 8) Ladle soup over the noodles dividing the seafood and cabbage evenly.
 * 9) Sprinkle with scallions.