Chinese Seafood Soup
"If you have large sea scallops, cut them in half horizontally before adding to the soup...."
INGREDIENTS
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1 teaspoon canola oil
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3 cloves garlic, finely chopped
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3 cups thinly sliced Napa (Chinese) cabbage
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4 cups reduced-sodium chicken broth, divided
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6 ounces small shrimp, peeled and deveined
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6 ounces bay or sea scallops
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3 tablespoons reduced-sodium soy sauce
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2 tablespoons rice-wine vinegar, or distilled white vinegar
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8 ounces Chinese wheat noodles, or linguine
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2 scallions, trimmed and chopped
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