Friday, January 29, 2010

Soup's On: Asian Seafood Soup

For previous bowls of soup in my series of Soup's On, click:

“Soup is to the meal, what the hostess' smile of welcome is to the party. A prelude to the goodness to come.” ~ Louis P. De Gouy, The Soup Book (1949)

I am excited for the weekend!!!! It's my Dad's birthday so I'm cooking my parents a big special dinner with some of his favorite foods. I can't wait to show you the menu next week & if all goes well, there will be 4 new recipes to share!!!!!!

Until then...I made this soup Monday evening for dinner & continued to have it the next 3 days for lunch! Since I've made a life change by going on the treadmill on my lunch hour, leaving my evenings free for family time, this healthy but filling soup was exactly what I wanted & needed. Not only was my frequent seafood urge met but so was my desire for pasta, but without the guilt, since I used whole grain spaghetti. I really enjoyed this!


{ Click Here to Print Recipe }

1 tsp canola oil
3 cloves garlic, finely chopped
3 cups thinly sliced Napa (Chinese) cabbage
4 cups reduced-sodium chicken broth, divided
6 oz small shrimp, peeled & 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. This is where I added the chili garlic sauce & some red pepper flakes.

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.

{ Have a Great Weekend Everyone }


Woman Interrupted said...

That sounds fantastic! I love the salty/tangy thing. (You should see the stuff we come up with using ramen noodles!)

Pam said...

This looks so good! I can't wait to try all of the soups in your Soup's On series. Bookmarked.

Coco said...

I will be all over this! LOVE sea scallops and this looks like the perfect "mommy" lunch. My mouth is seriously watering!

Have fun this weekend!!! I will have a glass of vino for your dad!


strokeofliving said...

Gosh my dear, you have hit it out of the park again! I haven't tasted it obviously but looking at the photo makes me feel like I have. Who does that?!! No one but you girl.

Good job.

Brenda said...

Its so funny because I was just thinking of making some asian noodle soup tonight. I'll use this as a base and add the ingredients I have :) Looks great!

Ronda said...

OMG This looks soooooooo good! I love Asian food, and soup! What a great combo. I can't wait to make it this week!
Have a great weekend!!

Cinnamon-Girl♥ said...

I was just eying my Asian noodles and sauces thinking I needed to use some of them up. This looks excellent with two kinds of seafood!

Mommy2Twinkies-Deb said...

Yum! Looks great! I love it. My soup from last time worked out great. It thickened up the second day...

simpledaisy said...

That looks fantastic!!
I made a miso soup once and I loved it!!
It was sort of similar but no shrimp..
and it was tastey as I am sure yours is:)
Take care~

FROGGITY! said...

i love seafood and asian food!!!

Tender Branson said...

I like the look of this soup (though it is hard to get past the seafood floating around).

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Kerstin said...

Mmm, what a yummy bowl of soup - I love the scallops in it! Happy bday to your dad!

baby cribs said...

This Asian soup is bookmarked! I love it! The ingredients are so yummy, the scallops most of all!

Maria said...

Love this soup. My hubs would love it too, esp. with the red pepper!

The Blonde Duck said...

I love soup! It's so good and so easy.

♥ Katinka said...

Hey, stopping by from SITS and wishing you a HAPPY TUESDAY

Tina Lane said...

This looks WONDERFUL. I tend to shy away from Asian dishes since that is all I ever ate growing up. I might actually try this one out.

Tina Lane said...

PS Stopping by from SITS.

Alea said...

This looks delicious! I can't wait to give it a try.

Life, Love And Lola said...

Garlic and Scallops and Shrimp...OH MY!!!! Looks delish!

Life with Kaishon said...

Soup is my favorite in the winter! : )

Fresh Mommy said...

I have not been cooking a whole lot lately, but you are putting me in the mood woman... I need to go see what's in my house to make!! :)

Nishant said...

This looks so good! I can't wait to try all of the soups in your Soup's On series. Bookmarked.
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Tiaras said...

oh I love soup - and i need a new soup recipe too!!

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