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 rice wine or white vinegar
• ½ lb Chinese wheat noodles or linguine
• 2 scallions, peeled and 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, scallops, soy and rice wine.
5. Ccook 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.