Chinese Seafood Soup

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You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during christmas week for a change of pace.

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Steps

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In a saucepan heat the oil , add garlic& stir until golden about 1 minute.

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Add cabbage & 1 / 4 of the chicken stock.

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Bring to a simmer and cook until the cabbage is wilted , about 1 minute.

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Add remaining stock , shrimp , scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.

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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.

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Drain and place noodles in 4 large soup bowls.

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Ladle soup over the noodles dividing the seafood & cabbage evenly.

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Sprinkle with scallions.

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Ingredients

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lite olive oil, garlic cloves, chinese cabbage, chicken stock, small shrimp, bay scallops, light soy sauce, rice wine, chinese wheat noodles, scallions