Long Soup -- Serves 8
 

What You'll Need: - 250g (8oz) lean pork - 8 shallots - ¼ small cabbage  - 1 tablespoon oil - 6 cups (1½ L) chicken stock

- ½ teaspoon grated ginger - 2 chicken stock cubes - 1 ½ tablespoons soy sauce - 125g (4oz) fine egg noodles - salt, pepper

 

Peel shallots, cut in thin diagonal slices. Slice pork into fine shreds. Shred cabbage finely.

 

Heat oil in large pan or wok, add pork and cabbage, fry quickly a few minutes. Stir constantly.

 

Add stock, salt, pepper, crumbled stock cubes, soy sauce and ginger. Bring slowly to the boil, reduce heat, add shallots and simmer for 10 minutes.

 

Cook noodles in boiling salted water until tender, five to six minutes; drain well. To serve, place a spoonful of noodles in soup bowls. Pour the hot soup, over, sprinkle a few extra chopped shallots on the top.
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