Soup's on: asian seafood soup

Ingredients

• 1 teaspoon canola oil
• 3 cloves garlic, finely chopped
• 3 cups thinly sliced Napa (Chinese) cabbage
• 4 cups reduced-sodium chicken broth, divided
• 6 ounces small shrimp, peeled & deveined
• 6 ounces bay or sea scallops
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice-wine vinegar, or distilled white vinegar
• 8 ounces Chinese wheat noodles, or linguine
• 2 scallions, trimmed and chopped

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Preparation

• Heat oil in a medium saucepan over medium heat. Add garlic and stir until golden, about 1 minute. Add cabbage and 1/4 cup of the broth.
• Bring to a simmer and cook until the cabbage is wilted, about 1 minute. Add the remaining broth, shrimp, scallops, soy sauce and vinegar.
• Return to a simmer and cook until the shrimp and scallops are opaque in the center, about 1 minute.
• Meanwhile, cook noodles in a large pot of boiling salted water just until tender, 2 to 5 minutes. If using linguine, cook until al dente, 8 to 10 minutes.
• Drain in a colander and divide among 4 large soup bowls.
• Ladle the soup over the noodles and sprinkle with scallions.