Description
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.
Ingredients
- Lite Olive Oil
- Garlic Cloves
- Chinese Cabbage
- Chicken Stock
- Small Shrimp
- Bay Scallops
- Light Soy Sauce
- Rice Wine
- Chinese Wheat Noodles
- Scallions
Instructions
- In a saucepan heat the oil, add garlic& stir until golden about 1 minute
- Add cabbage & 1 / 4 of the chicken stock
- Bring to a simmer and cook until the cabbage is wilted, about 1 minute
- Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque
- 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
- Drain and place noodles in 4 large soup bowls
- Ladle soup over the noodles dividing the seafood & cabbage evenly
- Sprinkle with scallions