Soup's On: Mamma Leone's Chicken Soup
Soup's On: Tuscan Spinach, Bean & Sausage Soup
“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 }
That sounds fantastic! I love the salty/tangy thing. (You should see the stuff we come up with using ramen noodles!)
ReplyDeleteThis looks so good! I can't wait to try all of the soups in your Soup's On series. Bookmarked.
ReplyDeleteI will be all over this! LOVE sea scallops and this looks like the perfect "mommy" lunch. My mouth is seriously watering!
ReplyDeleteHave fun this weekend!!! I will have a glass of vino for your dad!
xxoo
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.
ReplyDeleteGood job.
OMG This looks soooooooo good! I love Asian food, and soup! What a great combo. I can't wait to make it this week!
ReplyDeleteHave a great weekend!!
XOXO
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!
ReplyDeleteYum! Looks great! I love it. My soup from last time worked out great. It thickened up the second day...
ReplyDeleteThat looks fantastic!!
ReplyDeleteI 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~
i love seafood and asian food!!!
ReplyDeleteI like the look of this soup (though it is hard to get past the seafood floating around).
ReplyDeleteMmm, what a yummy bowl of soup - I love the scallops in it! Happy bday to your dad!
ReplyDeleteThis Asian soup is bookmarked! I love it! The ingredients are so yummy, the scallops most of all!
ReplyDeleteLove this soup. My hubs would love it too, esp. with the red pepper!
ReplyDeleteI love soup! It's so good and so easy.
ReplyDeleteHey, stopping by from SITS and wishing you a HAPPY TUESDAY
ReplyDeleteThis 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.
ReplyDeletePS Stopping by from SITS.
ReplyDeleteThis looks delicious! I can't wait to give it a try.
ReplyDeleteGarlic and Scallops and Shrimp...OH MY!!!! Looks delish!
ReplyDeleteSoup is my favorite in the winter! : )
ReplyDeleteI 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!! :)
ReplyDeleteThis looks so good! I can't wait to try all of the soups in your Soup's On series. Bookmarked.
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oh I love soup - and i need a new soup recipe too!!
ReplyDeleteI absolutely tie in with anything you've presented us.
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