Long Soup

Marsha Gardner


When I first made this soup for Esthur our exchange student from Hong Kong she couldn't believe how much it tasted like home. I guess that proves this is an authentic Chinese soup.


★★★★★ 1 vote



  • 8
    green onions
  • 6 oz
  • 8 oz
    pork tenderloin
  • 1 1/2 Tbsp
  • 6 c
    chicken stock
  • 2 Tbsp
    soy sauce
  • 1/2 tsp
    grated fresh ginger
  • 4 oz
    thin chinese noodles or vermecelli

How to Make Long Soup


  1. Cut onions into thin diagonal slices. Shred cabbage. Slice pork into thin strips.
  2. Heat oil in wok over medium-high heat. Add pork and cabbage. Stir-fry until pork is no longer pink, about 5 minutes.
  3. Add chicken stock, soy sauce, and ginger to pork mixture. Cook until mixture boils. Reduce heat and simmer 10 minutes.
  4. Stir in noodles and onions. Cook just until noodles are tender, 1-4 minutes.

Printable Recipe Card

About Long Soup

Course/Dish: Other Soups
Regional Style: Asian
Hashtags: #Noodles #chinese

Show 2 Comments & Reviews

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