This pie ensures there won’t be any leftovers and is ideal for any gathering! Fresh peaches are best served in the summer.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 ½ tablespoons vegetable oil
- ¼ small head cabbage, shredded
- 4 ounces lean pork tenderloin, cut into thin strips
- ½ teaspoon minced fresh ginger root
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 8 fresh green onions, chopped
- 4 ounces dry Chinese egg noodles
Instructions
- Heat oil in a large skillet or wok over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, about 5 minutes. Stir in ginger.
- Add chicken broth and soy sauce to the skillet; bring to a boil. Reduce heat to low; simmer for 10 minutes, stirring occasionally.
- Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 6 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 1623 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Just OK. Lacking in flavor. I added carrots and mushrooms as other reviewers suggested.
We really liked this soup! It was a great new addition to our “Soup Sunday” ritual.
Awesome quick and easy way to use up leftovers. The results are always a success despite substitutions. I like how it reminds me of Phõ soups.
A bit bland. Needs more/better seasoning.
Delicious soup, but noticed the recipe forgot about adding the ginger.
Nice, mildly flavored soup.
I substituted a rotisserie chicken for the pork and added 1/2 tbsp of garlic and 1/2 tbsp of crushed red peppers for a little heat. I couldn’t find Chinese noodles so I used lo mein. this recipe is fantastic and will definitely go into my favorites list.
The thing I like about Allrecipes is people give you an idea & because our tastes all vary, you can modify to suit your palette. This recipe is good for a base for us & we took the recommendation of several of the reviews & made a great soup. We added mushrooms, carrots, sesame oil, a little celery & I always use home made chicken stock. Hands down one of the tastiest soups we’ve had.
5 star after I made some changes! I used about a pound of pork tenderloin, added some flavor to the broth by frying the meat in sesame oil and chile oil. I added garlic with the minced ginger and added fish sauce to the broth. I shredded the cabbage finely and added it raw, along with raw green onions finely chopped and some thin sliced jalapeño peppers. With some extra punch it was awesome!
This was a good soup base, to tweak to your liking. Thank you!
This is really easy to make and tastes delicious. My brothers loved it. I followed the recipe on this one but after having tried it I think you could add a lot of different veggies and it would still be really good. I did add the onions in earlier with the chicken broth so that it could build more flavor in the broth. It’s a really hearty soup for fall and doesn’t take long to make.
Just made this tonight, chunked the pork instead of strips, used lo mein noodles, it tasted amazing!!
This is my new favorite soup! After reading reviews I took some advice and added 1/4 tsp sesame oil, 1 Tbl fish sauce, 1 tsp dry mustard, 1 1/2 tsp lemon zest, and 1 1/2 c sliced mushrooms, . It has a lot of noodles but I liked that (I used Pad Thai rice noodles). Definitely top it with some fresh thai basil and cilantro.
I truly love this soup. This is what I have been looking make. The only thing different that I did was add more pork. I have made this at least 5 times and I’m going to make it this week.
I added the thinly sliced carrots and the mushrooms to the recipe. It was quite easy to make, even for me a university student. Plus my roommate who usually only eats chocolate and cookies even ate a whole bowl full and found it quite delicious.
Good soup. I added more soy sauce and ginger and carrot slivers. I will make it again.
little flavor.
Double the recipe and double the noodles. I used Udon noodles. Yummy!
Very delicious .. Changes I made, using boneless, skinless chicken breast instead of pork and using thin sliced carrots and garlic instead of the green onions .. will make again and add some more veggies to the mix
I followed the directions and the result was not good. The seasoning is way off (needed so much more soy/salt, and it still tasted bland after I added more). If I were to redo this recipe, I’d lightly cook the pork separately with generous seasoning so it doesn’t overcook when trying to fry the vegetables. Also, cabbage is so bland and sad looking. Bok choy would be a much better choice. Or pretty much anything green and fresh. And as for the seasonings, this needed way more ginger, more soy, a bit of garlic, and a sweet component like honey (or even carrots) to compliment the soy and ginger. Just SOMETHING to give it some depth of flavor. Beef broth also seems like a more flavorful choice than chicken. Definitely never making this again.
This was a quick an easy meal.. Make sure to add garlic and sesame seed oil. I didn’t add as much past either.. The leftovers still even sucked up allot of the juice. Overall decent.