SEAFOOD SOUP RECIPES CHINESE RECIPES

CHINESE SEAFOOD SOUP RECIPE | EATINGWELL

Chinese Seafood Soup Recipe | EatingWell image

If you have large sea scallops, cut them in half horizontally before adding to the soup.

Provided by EatingWell Test Kitchen

Total Time 25 minutes

Number Of Ingredients 10

Ingredients

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 and 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

Steps:

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.

Nutrition Facts : Calories 319.5 calories, CarbohydrateContent 47.9 g, CholesterolContent 63.8 mg, FatContent 3.4 g, FiberContent 4.2 g, ProteinContent 24.1 g, SaturatedFatContent 0.3 g, SodiumContent 1543.3 mg, SugarContent 3.5 g

CHINESE SEAFOOD SOUP RECIPE - FOOD.COM

Chinese Seafood Soup Recipe - Food.com image

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.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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 (depends on type of noodle you use).
Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
Sprinkle with scallions.

Nutrition Facts : Calories 213.3, FatContent 5.2, SaturatedFatContent 1.1, CholesterolContent 86.5, SodiumContent 1236.8, CarbohydrateContent 14.4, FiberContent 1.1, SugarContent 5, ProteinContent 24.4

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