Chinese Seafood Soup

• 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

1. In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
2. Add cabbage & 1/4 of the chicken stock.
3. Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
4. Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.
5. 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. Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
7. Sprinkle with scallions.

olive oil, garlic, chinese cabbage, chicken, shrimp, bay scallops, soy sauce, rice wine, chinese wheat noodles, scallions

Taken from www.food.com/recipe/chinese-seafood-soup-15352 (may not work)