Long Soup
Long Soup
YIELD Makes 4 servings
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INGREDIENTS
| 1‑1/2 | tablespoons vegetable oil |
| 1/4 | small head of cabbage, shredded |
| 8 | ounces boneless lean pork, cut into thin strips |
| 6 | cups chicken broth |
| 2 | tablespoons soy sauce |
| 1/2 | teaspoon minced fresh ginger |
| 8 | green onions with tops, diagonally cut into 1/2-inch slices |
| 4 | ounces Chinese-style thin egg noodles |
PREPARATION:
- Heat oil in wok or large skillet over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink in center, about 5 minutes.
- Add chicken broth, soy sauce and ginger. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Stir in onions.
- Add noodles; cook just until noodles are tender, 2 to 4 minutes.
This recipe appears in:
Asian
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