Long Soup recipe

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Ingredients

1 ½ tablespoons vegetable oil
¼ small head cabbage, shredded
4 ounces lean pork tenderloin, cut into thin strips
½ teaspoon minced fresh ginger root
6 cups chicken broth
2 tablespoons soy sauce
8 fresh green onions, chopped
4 ounces dry Chinese egg noodles

Nutrition Info

255.7 calories
carbohydrate: 28 g
cholesterol: 18.4 mg
fat: 8.9 g
fiber: 5.7 g
protein: 17.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1623.4 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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