Chinese Long Soup
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Chinese Long Soup
Recipe by Louis Tikaram
Ingredients
1 ½ tablespoons vegetable oil
2 cups cabbage, shredded
4 shiitake mushrooms, sliced
150 grams pork fillet, cut into thin strips
1 small knob fresh grated ginger
1 litre chicken broth
2 tablespoons soy sauce
1 bunch fresh green onions, chopped
1 pack fresh thin Chinese egg noodles
METHOD
Heat oil in a large deep frypan over medium-high heat then add pork and stir-fry until pork is just cooked, add the ginger and continue to cook for a minute, toss in the shiitake mushrooms and cabbage continue to toss and cook for a further 3 to 4 minutes.
Add chicken broth and soy sauce to the frypan, bring to a boil then reduce heat to low simmer for 10 minutes, stirring occasionally.
While the brother is simmering in a separate pot of boiling water cook the egg noodles for 2 minutes stirring to separate then strain.
Add the cooked noodles and chopped green onions to the broth, give them a quick stir, test the seasoning and serve straight away so the noodles don’t overcook.
