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Chinese Seafood Soup

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Ingredients

Adjust Servings:
1 teaspoon lite olive oil (or other veggie oil)
4 garlic cloves finely chopped
3 cups chinese cabbage thinly sliced
4 cups defatted chicken stock
6 ounces small shrimp peeled and deveine
6 ounces bay scallops (if they are large cut them in half horizontally) or 6 ounces sea scallops (if they are large cut them in half horizontally)
3 tablespoons light soy sauce
2 tablespoons rice wine or 2 tablespoons white vinegar
1/2 lb chinese wheat noodles or 1/2 lb linguine
2 scallions peeled & chopped

Nutritional information

213.3
Calories
47g
Calories From Fat
5.2g
Total Fat
1.1 g
Saturated Fat
86.5mg
Cholesterol
1236.8mg
Sodium
14.4g
Carbs
1.1g
Dietary Fiber
5g
Sugars
24.4g
Protein
414g
Serving Size (g)
4
Serving Size

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Chinese Seafood Soup

Features:
    Cuisine:

    Good, but will tweak it a bit next time - really wanted something green in the soup, and cabbage wasn't doing it - peas, maybe, or bok choy instead of the cabbage. Used low sodium chicken broth, and found we needed to add soy sauce at the table. Added ginger to broth - nice. and a tiny bit of chile/garlic paste. Served as a light dinner to offset the excess of an American Thanksgiving - and found it light but satisfying. As Bergy said - a baseline for improvisation. Thanks, Bergy!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chinese Seafood Soup, 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., Good, but will tweak it a bit next time – really wanted something green in the soup, and cabbage wasn’t doing it – peas, maybe, or bok choy instead of the cabbage. Used low sodium chicken broth, and found we needed to add soy sauce at the table. Added ginger to broth – nice. and a tiny bit of chile/garlic paste. Served as a light dinner to offset the excess of an American Thanksgiving – and found it light but satisfying. As Bergy said – a baseline for improvisation. Thanks, Bergy!, Good, but will tweak it a bit next time – really wanted something green in the soup, and cabbage wasn’t doing it – peas, maybe, or bok choy instead of the cabbage. Used low sodium chicken broth, and found we needed to add soy sauce at the table. Added ginger to broth – nice. and a tiny bit of chile/garlic paste. Served as a light dinner to offset the excess of an American Thanksgiving – and found it light but satisfying. As Bergy said – a baseline for improvisation. Thanks, Bergy!


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    Steps

    1
    Done

    In a Saucepan Heat the Oil, Add Garlic& Stir Until Golden About 1 Minute.

    2
    Done

    Add Cabbage & 1/4 of the Chicken Stock.

    3
    Done

    Bring to a Simmer and Cook Until the Cabbage Is Wilted, About 1 Minute.

    4
    Done

    Add Remaining Stock, Shrimp, Scallops Soy & Rice Wine and Cook About 1 Minute or Just Until the Shrimp & Scallop Are Opaque.

    5
    Done

    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).

    6
    Done

    Drain and Place Noodles in 4 Large Soup Bowls. Ladle Soup Over the Noodles Dividing the Seafood & Cabbage Evenly.

    7
    Done

    Sprinkle With Scallions.

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    Alivia Hughes

    Farm-to-table advocate committed to using only the freshest and most sustainable ingredients.

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