Prep 10 mins
Cook 20 mins
I like to serve this for Chinese New Year as the ingredients of this soup are cut into long pieces, symbolizing hope for a long life.
- 1 1⁄2 tablespoons vegetable oil
- 1⁄4 head cabbage, shredded (can use savoy, or napa, just not red)
- 8 ounces boneless pork, cut into thin strips
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1⁄2 teaspoon gingerroot, minced
- 8 green onions, cut into thin strips
- 4 ounces thin egg noodles
- Heat oil in a wok or large skillet over medium high. Add pork and cabbage and stir fry until meat is no longer pink, about 5 minutes. Add chicken broth, soy sauce, and ginger. Bring to a boil and reduce heat to low. Simmer 10 minutes, stirring occasionally.
- Add noodles and cook until tender, about 2 to 4 minutes. Stir in onions (they should curl) and serve.
I too have this recipe in my Cooking Class Chinese Cookbook. I bought a nice head of cabbage at the farmers market and came across this recipe in my book and decided to try it. I halved the recipe and it still made a lot of soup for one person. Not to worry thou, it was so good I ate half of it the first night and the rest of it the next night. I used a pkg. of Ramen Noodles and half of the flavoring packet. Sooo Good!
I've been making this for years from my Chinese Cooking Class Cookbook. Obviously, to give it 5 stars, we really love this soup for taste and simplicity. I make this as directed with one exception: I often substitute pot stickers for the thin egg noodles. Thanks for posting Ice Cool Kitty!
I made half the recipe using a 4 oz boneless pork chop, Bok Choy for the cabbage, and angel hair pasta. So quick and easy, and tastes great too. I'll definitely be making this again. Thanks Kitty. Made for Unrated Asian Recipe Tag.