Long Soup.

Otherwise known as Chinese Chicken Noodle Soup. A standard item in many Chinese restaurants, Long Soup is a useful way of using up the chicken stock that accumulates in a commercial kitchen. It is very quick to prepare, and lends itself well to a winter luncheon as well as a main course.


1 cup very thinly sliced cabbage.

1 capsicum finely sliced.

1 spring onion, finely sliced.

2 tsp freshly grated ginger.

1 chicken breast fillet, cooked and shredded.

1l chicken stock.

Salt and freshly ground pepper to taste.

1 tblsp dark soy sauce.

2 egg noodle nests.



Distribute the sliced cabbage evenly between 2 large soup bowls. Scatter the capsicum and spring onion over it, and top with a teaspoon each of the grated ginger. Add the shredded meat and set aside. Bring the stock to the boil in a saucepan and the salt, pepper and soy sauce. Place the noodle nests in the boiling stock and cook for the time indicated on the packaging – usually 4-5 minutes. Place a cooked noodle nest in each bowl and add the stock equally. Serve at once.

Serve with: Chunks of crusty fresh bread.

Serves: 2.


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