Ingredients
-
1
-
4
-
3
-
4
-
6
-
6
-
3
-
2
-
1/2
-
2
-
-
-
-
-
Directions
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
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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. |
