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My review
Long Soup
CORWYNN DARKHOLME
"A touch of East Asian in this soup, hope that you will like it as much as I do."
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Ingredients
35 m servings 256 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- Add chicken broth and soy sauce and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
- Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.
Nutrition Facts
Per Serving: 256 calories; 8.9 g fat; 28 g carbohydrates; 17.9 g protein; 18 mg cholesterol; 1623 mg sodium. Full nutrition
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Reviews
Read all reviews 6885 Ratings
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Most helpful positive review
3/18/2006
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 incl...
Most helpful critical review
11/23/2002
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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3/18/2006
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 incl...
4/29/2001
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...
6/5/2011
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 ...
2/11/2006
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 a...
9/16/2010
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...
11/8/2005
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 n...
10/26/2000
This soup was great!! My whole family loved it. I will definately make it again, especially on a cold day. Thank You!
1/17/2011
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.