Soup's on: asian seafood soup

Main Dish
2 servings
15 min
40 min
Very Easy


Number of serving: 2
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


  • 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.


Soup's On: Asian Seafood Soup, photo 1
Soup's On: Asian Seafood Soup, photo 2
Soup's On: Asian Seafood Soup, photo 3


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