Long Soup

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Serves:

1 1/2 tablespoons vegetable oil
1/4 small head cabbage, shredded
4 ounces lean pork tenderloin, cut into thin strips
6 cups chicken broth
2 tablespoons soy sauce
1/2 teaspoon minced fresh ginger root
8 fresh green onions, chopped
4 ounces dry Chinese noodles

   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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