Long Soup

Long Soup

43 Reviews 2 Pics
CORWYNN DARKHOLME
Recipe by  CORWYNN DARKHOLME

“A touch of the Orient in this soup, hope that you will like it as much as I do.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. Add chicken broth, soy sauce, ginger and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
  3. Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes.

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Reviews (43)

Rate This Recipe
SCHOI
31

SCHOI

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 the green onions and the ginger with the pork. Turned out delicious!

MICHIYO
20

MICHIYO

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 add different vegetables.

GAIL HUSA
16

GAIL HUSA

Add less noodles then recipe calls for.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 256 cal
  • 13%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 28 g
  • 9%
  • Protein
  • 17.9 g
  • 36%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 1623 mg
  • 65%

Based on a 2,000 calorie diet

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