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Long Soup

  • 4servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCopper, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 tablespoons vegetable oil

  2. 1/4 small head of cabbage, shredded

  3. 8 ounces boneless lean pork, cut into thin strips

  4. 6 cups chicken broth

  5. 2 tablespoons soy sauce

  6. 1/2 teaspoon minced fresh ginger

  7. 8 green onions with tops, diagonally cut into 1/2-inch slices

  8. 4 ounces Chinese-style thin egg noodles

Instructions Jump to Ingredients ↑

  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 .

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