3 cloves garlic, finely chopped
3 cups thinly sliced Napa (Chinese) cabbage
4 cups reduced-sodium chicken broth, divided
6 oz small shrimp, peeled and deveined
6 oz bay or sea scallops
3 tblsp reduced-sodium soy sauce
2 tblsp rice-wine vinegar, or distilled white vinegar
8 oz Chinese wheat noodles, or linguine
2 scallions, trimmed and chopped
*See notes for additional ingredients
Heat oil in a medium saucepan over medium heat. Add garlic & stir until golden, about 1 minute. Add cabbage & 1/4 cup of the broth. Bring to a simmer & cook until the cabbage is wilted, about 1 minute. Add the remaining broth, shrimp, scallops, soy sauce & vinegar. Return to a simmer & cook until the shrimp & 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 & divide among 4 large soup bowls.
Ladle the soup over the noodles & sprinkle with scallions.
{ Food for Thought }
While this was simmering I took a taste & thought it needed something. I added a couple of swirls of Asian garlic chili sauce, as well as some red pepper flakes. The chili sauce added the flavor it needed along with a hint of sweetness to bring it all together. It was like night & day so I highly recommend this. I also used whole grain spaghetti to keep this healthy. Have all your ingredients ready so that the shrimp & scallops do not overcook. Take this off the heat as soon as it's done.
This will give you about 6 good bowls of soup. At first I was concerned about my noodles soaking up too much liquid if I added them to the leftover soup. I took a chance anyway & it was more than fine. I had this as lunch for 3 days straight & it tasted as good as the day before. I only recommend adding the scallions right before serving.
