Long Soup

Long Soup

Long Soup

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


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


  1. Using a large skillet or wok, heat oil over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, approximately 5 minutes. Stir in ginger.
  2. Add chicken broth and soy sauce 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 more.

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