Long Soup34 Reviews
“A touch of the Orient in this soup, hope that you will like it as much as I do.” - by CORWYNN DARKHOLME
Original recipe yields 4 servings
- Using a large skillet or wok heat oil over medium heat. Add cabbage and pork; fry until pork in no longer pink inside, approximately 5 minutes. Make sure to stir your cabbage and pork while it is frying.
- Add chicken broth, soy sauce, ginger and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
- Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes.
Amount Per Serving (4 total)
- 256 cal
- 8.9 g
- 28 g
Based on a 2,000 calorie diet
Reviews (34)Rate This Recipe
"Thoroughly enjoyed this light and easy to make soup. I changed a few things. First adding some very thinly sliced carrots (lengthwise) and thinly sliced mushrooms. I sauteed all the veggies including ..." See morethe green onions and the ginger with the pork. Turned out delicious!"
"Excellent. I used a canned chicken broth by Swanson with chinese writing on the can, and I added baby corn cut into little rounds, plus a few drops of sesame oil. Very delicious, next time time I'll..." See more add different vegetables."
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