Long Soup

Makes 4 servings.

1 1/2 tablespoons vegetable oil
1/4 small head cabbage, shredded
4 ounces lean pork tenderloin, cut into thin strips
6 cups chicken broth
2 tablespoons soy sauce
1/2 teaspoon minced fresh ginger root
8 fresh green onions, chopped
4 ounces dry Chinese noodles

Using a large skillet or wok heat oil over medium heat. Add cabbage and
pork; fry until pork in no longer pink inside, approximately 5 minutes.
Make sure to stir your cabbage and pork while it is frying. Add chicken
broth, soy sauce, ginger and bring to a boil. Reduce heat to low; simmer
10 minutes, stirring occasionally. Stir in onions and add noodles. Cook
until noodles are tender, 2 to 4 minutes.

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