Long Soup Recipe - Allrecipes.com
Long Soup Recipe

Long Soup

Recipe by  

"A touch of the Orient in this soup, hope that you will like it as much as I do."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Using a large skillet or wok heat oil over medium heat. Add cabbage and pork; fry until pork in no longer pink inside, approximately 5 minutes. Make sure to stir your cabbage and pork while it is frying.
  2. Add chicken broth, soy sauce, ginger 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2006

Thoroughly enjoyed this light and easy to make soup. I changed a few things. First adding some very thinly sliced carrots (lengthwise) and thinly sliced mushrooms. I sauteed all the veggies including the green onions and the ginger with the pork. Turned out delicious!

 
Most Helpful Critical Review
Jan 25, 2004

I wasn't too impressed with this recipe. Although it was easy to make, it lacked something. I added a few drops of sesame seed oil, and that helped a little.

 
Jan 25, 2004

Excellent. I used a canned chicken broth by Swanson with chinese writing on the can, and I added baby corn cut into little rounds, plus a few drops of sesame oil. Very delicious, next time time I'll add different vegetables.

 
Jan 25, 2004

Add less noodles then recipe calls for.

 
Jun 07, 2011

This is WITHOUT A DOUBT the best soup I have ever made. I doubled the ginger and added some garlic, a little extra soy sauce, and had to use chicken instead of pork. It was fabulous! It was all gone PDQ.

 
Feb 11, 2006

A keeper - quick and easy to prepare. I had a few slices of leftover roast pork from dinner the other night so I made this recipe exactly as called for except for the pork part. I sliced the already cooked pork into slivers and added it to the soup at the end of cooking. I also added a tablespoon of chinese garlic chili sauce to give it an extra kick - but that was only a preference. Now I have a great, easy recipe to put together when there is a small amount of pork leftover. Thanks submitter!

 
Jan 25, 2004

This soup was great!! My whole family loved it. I will definately make it again, especially on a cold day. Thank You!

 
Nov 08, 2005

This was a very good recipe that was also quite healthy. I did fiddle the recipe up a little, following the suggestions of other reviews and taking it a step farther. I decreased the amount of noodles, doubled the ginger, added 3 cloves of garlic, and a touch of sesame oil at the very end. The canned broth I used tasted fabulous by the end of it all! This will definitely be made again at my house.

 

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Nutrition

  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 1623 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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