A touch of East Asia in this long soup. I hope that you will like it as much as I do.
Ingredients
- 1.5 tablespoons vegetable oil
- 0.25 small head cabbage , shredded
- 4 ounces lean pork tenderloin , cut into thin strips
- 0.5 teaspoons minced fresh ginger root
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 8 freshs green onions , chopped
- 4 ounces dry Chinese egg noodles
Instructions
-
1
Heat oil in a large skillet or wok over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, about 5 minutes. Stir in ginger.
-
2
Add chicken broth and soy sauce to the skillet; bring to a boil. Reduce heat to low; simmer for 10 minutes, stirring occasionally.
-
3
Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.
Nutrition Facts
Per serving
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