| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chinese Seafood Soup

1 teaspoon vegetable oil
3 garlic cloves, minced
3 cups Chinese cabbage, sliced
1/4 cup chicken broth
3 1/2 cups chicken broth
6 ounces shrimp, peeled and deveined
6 ounces scallops
3 tablespoons soy sauce
2 tablespoons rice vinegar
8 ounces linguini

1. In a saucepan, heat oil over medium heat. Add minced garlic cloves and stir until golden, about 1 minute. Add sliced chinese cabbage and 1/4 cup chicken broth. Bring to a simmer and cook until the cabbage is wilted, about 1 minute. Add 3 1/2 cups chicken broth, peeled shrimp, scallops, soy sauce, and rice vinegar. Return to a simmer and cook until the shrimp is done, about 1 minute.
2. Meanwhile, prepare linguini according to the package directions; drain. Divide the noodles in serving bowls and serve with the soup ladled on top.

Makes 4 servings.

||| Save this Recipe on Delicious |||