Long Soup

Long Soup

CORWYNN DARKHOLME

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

servings 256 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1623 mg
  • 65%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 63
  1. 80 Ratings

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Most helpful positive review

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 incl...

Most helpful critical review

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.

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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 incl...

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 tim...

Add less noodles then recipe calls for.

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 ...

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 a...

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 n...

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

This soup was easy to make and pretty good. We added 7 large fresh mushrooms (thinly sliced), 3 serrano peppers (for heat), 3 cloves of garlic, and extra cabbage. Instead of decreasing noodles a...

Simple, easy, delicious recipe. I added slivered carrots for more veggies for the kids. My 9-yr-old loved it and wanted leftovers in his thermos for lunch.

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