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Long Soup


Yield: 4 servings




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



Long Soup


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.