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SEAFOOD NOODLE SOUP

Prep: 25 min Cook: 12 min
Cost per Serving: $2.30

 8 cups chicken broth
 2 tablespoons grated fresh gingerroot
 3 tablespoons soy sauce
 8 ounces saimin noodles or thin spaghetti, cooked and 
drained
 4 large shiitake mushrooms (2 1/2 ounces), stems removed, 
caps thinly sliced 
 4 or 5 Chinese napa-cabbage or bok-choy leaves, thinly 
sliced (3 cups)
 12 snow peas, cut in half if large
 3 scallions, thinly sliced
 12 large shrimp, peeled and deveined 
 12 sea scallops (about 8 ounces)
 Garnish: chopped cilantro

1. Bring broth and ginger to a boil in a large pot. 
Reduce heat until broth simmers. Add
soy sauce. 
2. Divide noodles among 6 soup bowls.
3. Add remaining ingredients except garnish to broth. 
Return to a simmer and simmer 2
minutes or until shrimp and scallops are almost opaque 
in 
centers.
4. Remove vegetables and seafood to the bowls with a 
slotted spoon, dividing
ingredients evenly. 
5. Return broth to a boil. Ladle into the bowls and 
sprinkle with cilantro.

* Serves 6. Per serving: 287 cal, 23 g pro, 41 g car, 
3 g fat, 59 mg chol, 1,945 mg sod.
Exchanges: 2 starch/bread, 1 1/2 vegetables, 2 lean 
meat






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