Long Soup

34 Reviews

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

Ingredients

1 1/2 tablespoons vegetable oil
1/4 small head cabbage, shredded
4 ounces lean pork tenderloin, cut into thin strips
6 cups chicken broth
2 tablespoons soy sauce
1/2 teaspoon minced fresh ginger root
8 fresh green onions, chopped
4 ounces dry Chinese noodles

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
256 cal
13%

Fat
8.9 g
14%

Carbs
28 g
9%

Based on a 2,000 calorie diet

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Reviews (34)

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SCHOI

Mar. 18, 2006

"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!"

MICHIYO

Jan. 25, 2004

"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."