Seafood Soup

Ingredients

 * 1) 1 teaspoon   lite olive oil (or other veggie oil)
 * 2) 4 cloves garlic, finely chopped
 * 3) 3 cups Chinese cabbage, thinly sliced
 * 4) 4 cups defatted chicken stock
 * 5) 6 ounces small Shrimp, peeled and deveine
 * 6) 6 ounces bay Scallops or sea Scallops (if they are large cut them in half horizontally)
 * 7) 3 tablespoons light soy sauce
 * 8) 2 tablespoons rice wine or white vinegar
 * 9) 1/2 lb Chinese wheat noodles or linguine
 * 10) 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.