Long Soup Photo
Long Soup

YIELD Makes 4 servings


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


  1. 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.
  2. Add chicken broth, soy sauce and ginger. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Stir in onions.
  3. Add noodles; cook just until noodles are tender, 2 to 4 minutes.
This recipe appears in: Asian
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